The Super Bowl is fast approaching, and chicken wings are perfect for the big game. Sticky, spicy and sweet, these oven-roasted chicken wings pair perfectly with your favorite beer and finger foods.
Have you ever met someone and just instantly decided you liked them, without even really having a chance to talk to them? It’s that sort of dynamic individual that just radiates goodness and you know you wouldn’t mind getting stuck sitting next to on a long flight. That’s how I felt with Carrie from Deliciously Organic.
Carrie is so genuine and full of light, and her new cookbook, Deliciously Organic, reflects that perfectly. The book is filled with bright and flavorful meals that use seasonal, organic produce and ingredients. After I received the book in the mail, I had a hard time trying to choose which recipe to make first.
My friend Brooke shared in my indecision and said that her favorite part of the book was that all the recipes were so approachable. It doesn’t help that each photo is absolutely gorgeous, making you wish that you could just reach in and take a bite from the page. Helene from Tartelette did a fantastic job capturing the essence of Carrie’s recipes and bringing them to the page.
Finally, with the Super Bowl on the horizon, I went with the oven-roasted wings. Start by melting butter in a medium saucepan.
To the butter we’ll add red wine, whole cane sugar, soy sauce, lemon juice, Dijon mustard and hot sauce. All good things. Continue to cook until the sugar is dissolved.
The sauce then gets poured over the chicken wings and a bit of salt and pepper is sprinkled on before they hit the oven.
The result is finger-licking good wings with a bit of heat and a lot of sass perfect to serve to your friends with a cold beer and a plate of nachos. Do you have big Super Bowl plans?
Carrie’s cookbook, Deliciously Organic, is available to order now, and be sure to follow her blog as well, for weekly updates and more recipes.
**I changed Carrie’s recipe slightly to adapt to my own taste. I roasted the wings in a single layer so the fat on the skin would melt away and turned the wings every so often. Because of that, I decreased the butter in the original recipe slightly so that the sauce wouldn’t get too greasy.
4-5 pounds chicken wings
1/4 cup unsalted butter
1 cup whole cane sugar or Sucanat
1/2 cup red wine
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tesapoons Dijon mustard
4-6 tablespoons hot sauce (depending on taste preference)
2 teaspoons sea salt
1/4 teaspoon black pepper
Preheat oven to 350° F. Spread chicken wings out in a single layer in a large casserole dish or lipped sheet pan. In a small saucepan over medium heat melt the butter. Add in the sugar, wine, soy sauce, lemon juice, mustard and hot sauce. Whisk together until all the sugar is dissolved. Pour the sauce over the chicken wings. Sprinkle salt and pepper over the top.
Bake the wings at 350° F for 40 minutes. Reduce heat to 250° F and cook for 4 hours, flipping the wings every hour. The sauce will thicken and the wings will have browned and caramelized slightly when they are finished.
Makes 6-8 servings.