Can we take a moment to divert our eyes away from the waterfall of Thanksgiving recipes that is presently being pushed in our faces and focus on another important food holiday, the weekend football party. Yes, I am fully aware that these weekends are not actually deemed holidays by the powers that be but it certainly feels like it in my house. When summer blasts out of Texas with vengeance and the winds bring cool air and football, things change around here. Lazy weekends are suddenly replaced with any excuse to throw a party and we all know Texas lives and breathes football. So, on Saturday (college football is all that matters, right?) after a run to the farmer’s market, morning soccer games or a picnic at the lake, our house turns into one big party and if the game is good, we might actually watch it.
As with all entertaining, simple recipes are the best way to go — you want to enjoy the party too, of course! My tricks for game day entertaining is to make one party-sized cocktail and serve it in a pitcher, keep a cooler of ice on the patio for beer and water, always have chips and salsa, and one stellar recipe on hand that takes no time to prepare. Our go-to recipe is baked chicken wings. Yes, I said baked. You are sadly mistaken if you think I’m going to stand over a fryer during a party, my friend. After years of disappointing baked chicken wing recipes I finally realized that there is only one way to bake chicken wings that turn out crispy and that is to treat them like you would when roasting a whole chicken — the drier the chicken the crispier it becomes. It’s true, don’t sauce your wings before you put them in the oven! It’s so simple but it works and it’s a foolproof recipe, I promise.
Brown Sugar Chipotle Wings
I’ve made many different flavor variations of this recipe but these Brown Sugar Chipotle Wings have been an absolute favorite of all who have stepped into this house. It all started with a little inspiration from my time this year with Mc Ilhenny Co. Tabasco® Brand Pepper Sauce. Tabasco sauce and wings are a timeless classic but we’ve put a little spin on the traditional hot wing by creating a sweet and smoky sauce using Tabasco® Brand Chipotle Pepper Sauce. The recipe is so incredibly simple that I’ve fought back the urge to over complicate it.
It all starts by drying wings with a paper towel and roasting them in the oven. Then combine brown sugar, melted butter, salt and Tabasco® Brand Chipotle Pepper Sauce until smooth.
Immediately toss the chicken wings to coat. It’s that simple.
Then serve and watch them disappear fast. Sweet and smoky with a little touch of heat, these savory wings that are crisp and fall-off-the-bone tender are the perfect recipe for any chicken wing lover! If you don’t believe me, ask my seven-year-old daughter who requests these constantly.
Sadly, this post concludes this year with Tabasco®. It has been quite a time with this delicious pepper sauce and the people who make it and I’ve enjoyed every minute of it! If you love Tabasco as much as I do, flip through these favorite posts from the past.
A Trip To Avery Island, Duck Confit Chilaquiles, Tomato Soup with Scallion Oil, Quick Pickled Shrimp, Tuna Crudo with Fiery Tomato Sauce, Eggplant Fries
Sweet and smoky with a touch of heat, these baked Brown Sugar Chipotle Wings are crisp and fall-off-the-bone tender and are the perfect recipe for game day.
- 3 pounds chicken wings
- 3 tablespoons melted unsalted butter
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Tabasco® Brand Chipotle Pepper Sauce
- 1/4 teaspoon kosher salt
- Preheat oven to 450°F.
- With paper towels, pat chicken wings dry and place on a large rimmed baking sheet, being careful not to overlap. Roast for 35 minutes, flip wings, and continue to roast for 15 to 20 minutes until golden and crisp.
- While the wings are roasting, combine hot melted butter, brown sugar, Tabasco® Brand Chipotle Pepper Sauce, and salt in a large bowl (big enough to hold all the wings). Stir until smooth and sugar has dissolved.
- Immediately after the wings come out of the oven, transfer them to the sauce and toss to coat. Plate the wings and serve.
by Meredith Steele
Recipe NotesBeer Pairings: wheat beers such as Hefeweizen or even a raspberry Lambic
Disclaimer: This post was sponsored by McIlhenny Co. all opinions are my own.