Sweet & Spicy Four Ingredient Chicken Wings

If you have around 1 hour to spend in the kitchen, Sweet & Spicy Four Ingredient Chicken Wings might be a super gluten free and fodmap friendly recipe to try. One serving contains 106 calories, 6g of protein, and 9g of fat. This recipe serves 12. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up sriracha hot sauce, chicken wings, salted butter, and a few other things to make it today. 400 people found this recipe to be scrumptious and satisfying. It is brought to you by The Little Kitchen. Several people really liked this hor d'oeuvre. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: 4 Ingredient Sweet and Spicy Chicken Wings, Sweet And Spicy Chicken Wings, and Spicy-Sweet Chicken Wings.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 38 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to a boil. Add at least 2 teaspoons of salt to the water. Heat oven to 400 degrees F.Boil chicken wings for 8 minutes. Drain and place on an uncovered baking sheet. Use a paper towel to dry them completely. There should be no moisture left. Discard paper towels and place chicken wings 1/2 to 1 inch apart. Bake for 20 minutes and then flip each wing over. Bake for another 10 to 15 minutes.While the wings are baking, add butter to a small saucepan. After the butter has melted on medium low heat, add sriracha hot sauce and marmalade. Mix and cook for about 5 to 8 minutes.Remove wings from baking sheet and place into a large mixing bowl. Add sriracha-marmalade sauce and toss to coat. There will be leftover sauce, store in an airtight container in the refrigerator and use it as a dipping sauce for so many things!

 

Step by step:

1. Bring a large pot of water to a boil.

2. Add at least 2 teaspoons of salt to the water.

3. Heat oven to 400 degrees F.Boil chicken wings for 8 minutes.

4. Drain and place on an uncovered baking sheet. Use a paper towel to dry them completely. There should be no moisture left. Discard paper towels and place chicken wings 1/2 to 1 inch apart.

5. Bake for 20 minutes and then flip each wing over.

6. Bake for another 10 to 15 minutes.While the wings are baking, add butter to a small saucepan. After the butter has melted on medium low heat, add sriracha hot sauce and marmalade.

7. Mix and cook for about 5 to 8 minutes.

8. Remove wings from baking sheet and place into a large mixing bowl.

9. Add sriracha-marmalade sauce and toss to coat. There will be leftover sauce, store in an airtight container in the refrigerator and use it as a dipping sauce for so many things!

Nutrition Information:

covered percent of daily need