Delicious Chicken Wing Dessert

Delicious Chicken Wing Dessert#

A ‘confusingly-good’ sweet and savory chicken wing recipe that commits to flavor. This is the main branch of dessert wings.

Note: This recipe leans heavily into sweet and sticky, treating the wing as a canvas for a dessert-like glaze.

Ingredients#

For the Wings#

  • 2 lbs chicken wing segments (drumettes and flats)

  • 1 cup all-purpose flour

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

For the ‘Dessert’ Glaze#

  • 1/2 cup honey

  • 1/4 cup brown sugar, packed

  • 1/4 cup soy sauce

  • 2 tbsp apple cider vinegar

  • 1 tbsp sriracha or hot sauce (for a ‘spicy-sweet’ kick)

  • 2 cloves garlic, minced

  • 1 tsp ginger, freshly grated

  • 1 tbsp cornstarch (mixed with 1 tbsp cold water to make a slurry)

For Garnish (The ‘Topping’)#

  • 2 tbsp toasted sesame seeds

  • 1/4 cup crushed candied pecans or peanuts

  • 2 green onions, thinly sliced

Instructions#

  1. Prep Wings:

    • Preheat oven to 400°F (or 200°C).

    • Pat the chicken wings completely dry with paper towels. This is key for a crispy build.

    • In a large bowl, git add the flour, paprika, garlic powder, salt, and pepper. Whisk to combine.

    • Add the wings to the bowl and toss until fully coated.

  2. Cook Wings:

    • Arrange wings in a single layer on a wire rack set over a baking sheet.

    • Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy.

    • (Alternatively: Air fry at 380°F for 20-25 minutes, shaking the basket halfway).

  3. Make the Glaze:

    • While wings are cooking, git init the glaze.

    • In a small saucepan, combine all glaze ingredients except the cornstarch slurry.

    • Bring to a simmer over medium heat.

    • Once simmering, whisk in the cornstarch slurry.

    • Stir constantly for 1-2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat.

  4. Combine and ‘Commit’:

    • Place the cooked, crispy wings in a large, clean bowl.

    • Pour the warm glaze all over the wings.

    • Toss gently until every wing is fully coated and glossy.

Serving#

  • git push the wings onto a serving platter.

  • Garnish immediately with the toasted sesame seeds, crushed candied nuts, and sliced green onions.

  • Serve hot, perhaps with a “frosting” dip made of Greek yogurt, honey, and lime zest.

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