Sweet Heat Chicken Wings
Prep: 15 minutes plus marinating
Roast: 48 minutes • Serves: 8
2 garlic cloves, minced
3/4 cup apple cider vinegar
1/2 cup maple syrup
1/3 cup olive oil
1/3 cup sriracha
2 tablespoons soy sauce
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon McCormick® ground cinnamon
1/2 teaspoon McCormick® ground allspice
1/2 teaspoon McCormick® ground nutmeg
1/4 cup unsalted butter
1.With kitchen scissors, cut off wing tips; discard. In large bowl, whisk garlic, vinegar, syrup, oil, sriracha, soy sauce, salt, pepper, cinnamon, allspice and nutmeg. Makes about 2 cups marinade.
2.Reserve 3/4 cup marinade. Add wings to remaining 1-1/4 cups marinade and toss; cover and refrigerate at least 2 hours or up to overnight.
3.Adjust 2 oven racks to upper and lower positions; preheat oven to 450°. Line 2 rimmed baking pans with aluminum foil and wire racks. Remove wings from marinade; discard marinade. Place wings on prepared racks; roast 40 minutes or until starting to brown, turning once and rotating pans between upper and lower racks halfway through roasting.
4.In small saucepan, heat reserved marinade to a simmer over medium-high heat; remove from heat and whisk in butter. Makes about 2/3 cup glaze.
5.Brush wings with 1/3 cup glaze; roast 8 minutes or until internal temperature reaches 165°. Makes about 24 wings.
6.Serve wings drizzled with remaining 1/3 cup glaze.
Approximate nutritional values per serving (3 wings):
435 Calories, 31g Fat, 10g Saturated Fat, 184mg Cholesterol, 649mg Sodium,
9g Carbohydrates, 0g Fiber, 8g Sugars, 7g Added Sugars, 29g Protein