These wings get a little kick from the chili flakes. For crispier wings, return the coated wings to a rack-lined tray and continue roasting for about 5 minutes.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
MethodIn small saucepan, bring minced garlic, diced shallot, cider vinegar, molasses, soy sauce and hot pepper flakes to boil over medium-high heat, stirring often. Reduce heat and simmer until syrupy and reduced to 1/3 cup (75 mL), about 20 minutes; set aside. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days. Rewarm.)
Meanwhile, cut tips off chicken wings at joint and discard; cut wings at remaining joint. Toss with oil, salt and pepper.
Arrange wings on rack on foil-lined baking sheet; bake in 400°F (200°C) oven, turning once, until crisp and juices run clear when chicken is pierced, about 45 minutes.
In large bowl, toss wings with sauce until coated.
Nutritional facts Per piece: about
- Sodium 139 mg
- Protein 5 g
- Calories 69.0
- Total fat 4 g
- Potassium 95 mg
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 4.0
- Calcium 1.0
- Vitamin A 1.0