Description
Chilies cooked down in light brown sugar make a wonderful glaze for these baked chicken wings. Perfect for a game day snack.
Ingredients
- 2 pounds Chicken Chickens, Split (I Keep The Wing Tip On)
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Spiced Seasoning (I Used Slap Ya Mama)
- FOR THE GLAZE:
- 6 Chili Peppers, I Used An Array Of Habanero, Jalapeno, And Serrano, Punctured
- 1 cup Light Brown Sugar
- 2 cups Water
Preparation
Take chicken wings and add to a large pot. Add about 1 cup water, bring to medium heat, and lightly poach the chicken for about 25 minutes. The goal is to par-cook the wings.
During this time, add the chilies, light brown sugar, and 2 cups of water to a stock pot. Bring to a simmer, reduce the heat to low, and stir as it cooks. This will be your spicy glaze. Adjust the heat as necessary. You want the consistency of a light syrup.
Preheat oven to 375ºF. Remove the chicken with a slotted spoon, and add to your baking sheet. Cook for about 1 hour or until desired doneness. (We actually like ours a bit crisp and a bit more dry.) Once cooked and crisped, remove from the oven and dump into a mixing bowl. Add butter, and spoon on as much of the spicy glaze as you desire.
Sprinkle on some of the spiced seasoning, toss, plate and serve.
