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Home » Appetizers, Entrees, Featured, Recipes

Chicken Wings 3 Ways!

Submitted by on March 16, 2014 – 10:07 pm

OG_Chicken_WingsChicken wings are a long time favorite for appetizers, dinners, and parties! And although I enjoy the traditional method with buffalo hot sauce and blue cheese, there are so many great alternatives. Whether you like them sweet or spicy, we have the recipe for you! Using our very own Oregon Growers products, we came up with 3 must try chicken wing recipes. First up, our Northwest Peach Jam combined with freshly grated ginger. The combination of flavors is mildly sweet with a light spice from the ginger. Next up, which is my personal favorite, has our Northwest Wildflower Honey combined with hot sauce, garlic, and soy sauce. Sweet and spicy! The last wings, were quite a surprise with the depth of flavor. Mixing our Huckleberry Jam with cayenne pepper, vinegar, brown sugar, coriander and Worcestershire.

Makes 12 wings
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
12 wings

Mix in a small bowl kosher salt and baking powder. Place chicken on a wire rack and place the rack on a baking sheet. Thoroughly dry the chicken with a paper towel and sprinkle with salt mixture. Place the baking sheet in the refrigerator uncovered overnight.

Peach & Ginger Wings
1/2 cup Northwest Peach Jam
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
freshly ground pepper to taste

Wildflower Honey Spicy Wings
1/2 cup Northwest Wildflower Honey
2-4 teaspoons hot sauce (I prefer one with a vinegar taste)
2 garlic cloves, minced
2 teaspoons soy sauce

Huckleberry Wings
1/2 cup Huckleberry Jam
1/2 teaspoon cayenne pepper
1/8 teaspoon chili pepper flakes
1/4 cup apple cider vinegar
2 tablespoons Worcestershire
1/4 cup brown sugar

Remove chicken wings from the refrigerator. Using three small sauce pans, combine the ingredients into each pan and bring to a mild simmer. Whisk the ingredients until fully combined.

Prep a baking sheet with parchment paper and set aside. Dividing up the chicken wings, place approximately 4  wings per sauce pan and evenly coat. Place the wings onto the parchment paper, leaving 2 inches between the wings. Bake for 35 minutes and remove. Baste again with the remaining sauce and bake for an additional 15 minutes. Remove from the oven when crispy and golden.


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