Got a lot of holiday parties coming up and not sure what to make? I highly suggest making these wings. Slightly spicy… slightly sweet… dunked in one fabulous dip, a recipe all are sure to love. Here is my step-by-step I did for Tasty Kitchen or click here to see it and print it!
Chicken wings are the quintessential football party food. They go well with just about any salty snack food, icy cold beer and they don’t require a fork (bonus!). Although I’m not an avid football fan, I am a huge wing fan! Whether it’s slathered in a spicy sauce or dunked into a cool and creamy dip, I’ve never met a wing I didn’t like.
I originally saw this recipe on Tasty Kitchen. What caught my attention first was combination of spicy and citrus which then triggered a salivary response in my mouth forcing me to click over to her website to read more about them. Doing so led me to find her cilantro scallion dip. Honestly I’ve never been so excited about a single dip in my entire life. These wings and this dip is where it’s at! So make them for your next football party or get together, I promise you won’t regret it.
I have a small teensy-weensy confession. I’ve never made wings before. Never. Ever. I am however no stranger to chicken or sriracha as you can see by the amount left in the bottle. These recipe instructions were so straight forward, and it didn’t require any deep- frying on my part, which gave me total confidence that I could rock these wings out, and I did.
These are whole chicken wings. You’ll need to break them down into three parts; the wingtip (which you’ll discard), the wing or “wingette”, and the classic drumette.
With your index finger find each of the joints.
With your sharpest knife, firmly cut into the center of each joint. It should only take a little pressure and your knife should do majority of the work to cut right through. I promise it’s actually not as hard as it looks.
Over the same bowl, put the squeeze on both orange halves to extract all that juice, then measure and pour in the soy sauce, rice vinegar and sriracha. These aren’t blow-your-mind spicy, so measure with a heavy hand if you want a lot of kick!
Place on a baking sheet (I lined mine with aluminum foil just to make sure things didn’t stick but I don’t think it would have been necessary), and place the pan-o-wings on the second notch under your preheated broiler and time it for 3-4 minutes.
I made these wings just before my girls hopped off the bus. They ran in the house and immediately went to town on these wings. They weren’t too spicy for them to enjoy, but every-now-and-again I got a little heat, but thanks to that fantastic dip it wasn’t too hard to handle.
Such an amazing combination of flavor! Thank you TK memeber tallmisto for sharing this delicious wing recipe, they were absolutely delicious!