We’ve mentioned before that since Lindsey moved out, we get together for “blog dinner nights” and cook many different recipes. Did we mention NONE ever go together? These chicken wings were made on one of those nights, along with crab rangoon bites and Santa Fe chicken. Don’t judge us.
Baked Brown Sugar Wings with Roasted Red Pepper Cream Sauce | Damn Delicious
Two things stand out about these wings: the sauce was DELICIOUS and a certain someone who doesn’t usually like to dip his wings spooned this sauce on his plate to double and triple dip. Even if you aren’t a roasted red pepper fan (we were hesitant to waste money and ingredients on this recipe), this was surprisingly delicious and an incredibly creamy dipping sauce that everyone will love.
Here’s the Recipe:
For the wings:
2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
For the roasted red pepper cream sauce:
1/3 cup roasted red pepper, chopped
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt
Preheat oven to 425 degrees F. Line a baking sheet with foil.
To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
Serve wings immediately with dipping sauce.
Nom. nom. nom.