A lovely evening at home is enhanced with a few things in my world – good company, good snacking food and good wine. To have an evening that includes all three is divine intervention, especially after some overwhelming days. Plus, I need to practice some chicken wings for Super Bowl Weekend.
We cracked open some Lulu B. Pinot Noir – eminently drinkable in my book and has some love undertones of cherry and an under $10 price point. Rough chopped guacamole and homemade pita chips got us through the first bottle and as we were starting on the second … Taco Chicken Wings with Sriracha Glaze. You can bake them or grill them or both and they will satisfy that chicken wing heat urge that happens sometimes. Works on a gas grill or under the broiler.
Happy Footballing and Eating!
Taco Wings Ingredients:
- 2 lbs of wings (best to buy already split)
- 1 pkg taco seasoning
- 1/4 cup cornmeal
- 1/2 tsp salt (taste first!)
- 2 tsp dry parsley flakes
Sriracha Glaze Ingredients:
- 5 tablespoons unsalted butter
- 1/3 cup honey
- 1/4 cup Sriracha
- 1 tablespoon Braggs Amino Acids (or Soy Sauce)
- Juice of 1 lime
Combine: 1 pkg taco seasoning, 1/4 cup cornmeal, 1/2 tsp salt (taste first!), 2 tsp dry parsley flakes into a plastic bag. Shake wings in bag to coat. Place on greased baking pan. Bake 350 degrees x 30 mins turning once halfway through.
While wings are baking, melt butter in a small saucepan over medium heat and stir in honey, Sriracha, Braggs and lime juice. After bring to a boil, allow to simmer until thickened for approx 2-3 minutes.
After wings have cooked for the 30 minutes as listed above, take the tray out and generously brush chicken wings with Sriracha glaze. Turn oven to broil and broil for 3-4 minutes. Times may be longer on your oven but until they have a lovely crispy, smoky look!
Serve immediately and a chive yogurt dipping sauce is reaaalllllly good and realllllllly simple. Sprinkle fresh parsley to serve.