Sweet And Spicy Chicken Wings | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 05/02/2020

Sweet and spicy chicken wings with homemade sauce and sweetened with date paste are the bomb! These are baked in the oven and a healthier version.

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Sweet And Spicy Chicken Wings Recipe

This recipe is gluten free and finger lickin good! 

Ingredients:
2 ½ Tbsp. tomato paste
2 - 3 lbs chicken wings, cut in two places: wing tip and drumette from wing.
¾ cup date puree
½ cup dried Japone Japanese chile pods, use less if you like it mild
1 Tbsp. apple cider vinegar
⅛ tsp. Pumpkin spice
1 heaping ½ tsp. Garlic powder
1 heaping ½ tsp. Smoked paprika
1 Tbsp. pasture raised butter
3 Tbsp. molasses
1 tsp. avocado or olive oil
¼ tsp. of salt
1 heaping cup of pitted dates, I always make extra for other recipes.

Coating Ingredients:
1 tsp. Paprika
2 Tbsp. baking powder of baking soda
½ tsp. Salt

Directions:
Preheat oven to 425 degrees F.

Prepare ahead of time: cooking the chile pods. They must be simmered for 40 minutes prior to use. Place the pods in a saucepan and cover by 1 to 2 inches of water. Place a lid on the pan and bring to a boil. Lower the heat to a simmer, with lid on for 40 minutes. Save the liquid when they are done cooking. Cool.

Prepare ahead of time: Date puree. Place the dates in a saucepan covered with 1 - 2 inches of water. Place a lid on and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until soft. Pour through a strainer and keep the liquid. Place the dates in a blender and add spoonfuls of the date water to get a puree consistency. Blend until smooth.

Place trimmed  wings on a paper towel covered baking sheet to absorb any excess liquid. Wings need to be very dry to crisp up. 

Combine the coating ingredients to a ziploc bag and shake to combine. Add the chicken and seal the bag and shake until all pieces are lightly coated. Place the wings on a wire rack over a foil lined baking sheet. This will allow for airflow around the wings so they crisp up and the foil will make clean up a breeze.

Place the wings in a 425 degree F. oven for 30 minutes. Then turn over the wings and cook an additional 20 - 25 minutes or until the wings turn golden brown and crisp up.

While the wings are cooking in the oven, make the sauce.

In a blender add the cooked chile pods, date paste, tomato paste, pumpkin spice, garlic powder, smoked paprika, apple cider vinegar, molasses, oil, and salt. Add some chile pod water to the blender, say ⅓ cup to start. Remember, you want this to have a sauce consistency. 

Blend until smooth. 

Add more liquid if the sauce is too thick. You can add water if you don’t want to add the chile pod water.  Place the sauce into a sauce pan and add the butter. Once the sauce is hot add a few large spoonfuls to the chicken wings in a bowl and toss to combine. That’s it! Enjoy!

Thanks for watching and sharing!
Rockin Robin
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