Sweet And Spicy Chicken Wings | Rockin Robin Cooks

Sweet And Spicy Chicken Wings | Rockin Robin Cooks

[Music] hey everyone today we’re making mine zippity-doo-dah red hot spicy sweet chicken wings now the sauce for this is homemade I’m using some dried peppers but the important thing is is that the peppers are about medium heat all right if you want to make it super spicy and hot you can do that by adding more or you can tone it down and add a little less but I got it right about the middle and the thing about these peppers are that they have nice flavor it’s not just hot it’s also flavorful now we’re getting our sweetness into this recipe by using date paste and that adds some nice flavor in and of itself and it cuts back on just you know regular sugar and this sauce can also be used on other dishes so make a double batch you can use it on you know grilled hamburgers chicken steak anything you like even scrambled eggs would be great if you like a little heat on your food this is the sauce you got a try so I’m rockin Robin and I’m gonna show you how to make it right after this [Music] before we get started on our recipe I just wanted to mention that if you are interested in healthy and delicious recipes that’s what we do here all the time they’re delicious I always care about the ingredients that I put in my recipes because I eat the stuff and I like to eat healthy so if that resonates with you go ahead and show us some love hit that subscribe button and the notification bell and you’ll be notified every week when my new videos come out so let’s go over our ingredients alright first up we have our chicken wings you buy these at the store and let me unveil them here for you I have them on a tray with paper towels underneath and on top because we want to get as much moisture out of them as we can so that they will crisp up in the oven when you cut them you want to cut them in two places so you cut them at the very tip of the wing we’re gonna cut that off we’re just going to save that for chicken stock if you want to make that later you can do that save it I put mine in the freezer and then you’re gonna cut it again between what’s this you know right at the base of the leg there and then you just put them on a tray and just make sure they’re nice and dry before we you know spice them up next up is our chili peppers now these are called hypose and they’re dried so what we have to do with these before we can use them is we have to put them in a saucepan cover them with water put a lid on them and boil them or simmer them for about 45 minutes that will soften them up and then we can use them and blend them in the blender next up we have dates make sure you get pitted dates so that you don’t have to spend the time to take the pit out of each one because we’re gonna be putting these in the blender as well and we want to have those pits out of there we’ll need some tomato paste apple cider vinegar some molasses smoked paprika regular paprika pumpkin spice granulated garlic some butter I’m using Kerrygold butter here we’ll need some baking powder salt and some avocado oil you can use maybe olive oil too if you don’t have abakada oil that’ll be a nice substitute alright so I’m gonna give you a little overview here what we’re doing chicken wings are gonna take about an hour in the oven to cook to crisp up but in the meantime we got to cook our sauce now the dates need to be softened up so that they will blend in the blender so we’re going to take about I’m going to make a little extra because I like to use dates and other recipes but I’ve got my dates in a pan here I’m gonna add some water we’re gonna put it on the stove and simmer it with a lid for about 30 minutes that’ll soften it up so we can then put it in the in the Vitamix and blend it up to make our sauce okay so onto our chicken wings all right what I’ve got here like I said I’ve got a nice baking sheet here lined with foil for easy cleanup and a rack so you want to use the rack so that the oven temperature the the air can circulate around the chicken and crisp it all the way around so that’s important to use all right so we’re gonna take a ziplock bag and I’m gonna add some baking powder to this along with a little bit of salt I’m gonna mix that up and some paprika so I add that to the bag and then you want to kind of just shake that up a little bit before we add the chicken now the baking powder is going to help crisp up the chicken all right there’s just something about the chemical reaction there I mean a little more paprika that makes it crisp up and it works really well so we’re just gonna do that as soon as I get this mixed up you want to mix it up first because that way you don’t get clumps of it in certain spots and then you don’t get in another spots now my ovens preheated now to 425 and soon as I shake this up then we’re gonna place each piece of chicken on the wire rack and in the oven it goes and we’ll probably turn them over about after 30 minutes about halfway through seal up your bag and just give it a nice top and this will lightly coat all of your chicken and you want to place the chicken skin-side up to begin with alright so it’s been about 25 minutes let’s check our dates you can see what they look like they’re in here simmering they feel nice and soft I think those are good enough so I’m going to pour them I have a little strainer right here in another dish and I’m gonna pour this mixture right through the strainer so now that the dates have cooled a bit we’re gonna place them right into a Vitamix mixer you’d want to use a high speed blender for this if you have one because it works way better and then we’ll add just enough of the juice that I have over here put that over here so you can see it – you know liquefy it it’s a little bit you know if you don’t have too much in there which we don’t have too much it is a little hard to mix but we just push it down as we go alright so mix that up until you get a nice creamy paste all right so this is how it turns out let me show you this see if I can pour it out here so it’s time to have a look at our chicken wings here they are after about 35 minutes they’re ready to be turned over I’ll put these back in and check in the 10 minutes it is now time to put everything in the blender and then we’re gonna mix up our sauce and then we’re gonna put it in the saucepan and heat it on the stove so that way it’s nice and hot when we add it at our chicken to it okay so here we go now we’re gonna start with our peppers remember this is where you can adjust the heat if you like now I cooked mine yesterday actually so they’re ready to go and I like to go with about a half a cup and remember guys you can get the written recipe down below in the description of this video click where it says show more a lot of people ask me that and that’s where it is along with all kinds of other information so I’m gonna go with about a half a cup that might take one or two off of the peppers all right so with the puree I’m gonna go with about 3/4 of a cup alright that goes in to the blender tomato paste that in this is the molasses going in okay we’re gonna put just a pinch of our pumpkin spice we don’t want to overpower this we just want a hint of it so the flavors come through it’s about an eighth of a teaspoon our smoked paprika for that nice smoky flavor and of course we got to have our garlic powder a love garlic in my dishes and we’re gonna put some salt in there I’m just gonna pinch salt in there it takes a fair amount and then the last thing for right now is our apple cider vinegar here’s our apple cider vinegar now I’ll probably use some of the liquid that’s in the Chili Peppers here because we need a little more liquid in there so this will blend up but we want to keep it on the thick side and I’m gonna put about a teaspoon or so of oil in this alright now we’re ready to blend [Music] now we might have to thin this out a little bit so that’s a little saucy err it’s pretty thick so we can either add more of the chili pepper water you know a little more of that or we can add just plain water whatever you want to do I’m gonna add a little more of that chili pepper water thin it out alright so we’re gonna add our sauce like I said to a saucepan get it in there this is a nice thickness and to the pan we’re gonna add some butter I’m using that Kerry gold butter this is gonna make the sauce nice and silky smooth so let’s get this on the stove and heat it up and our chicken wings are almost done here’s our sauce that butters melting into it and really making it nice alright so our arm went off here’s our chicken wings they are looking mighty fine they are ready to come out they’ve been in there almost an hour alright here’s our wings man they smell good and they look even better right there and then we got our sauce which has been staying nice and hot on the stove so I’m gonna do here is look at these aren’t these gorgeous first of all they look gorgeous and they don’t even have the sauce on them yet alright so I’m going to take some of these I’m gonna place them in this bowl I’m gonna add the sauce I’m gonna toss it a little bit and then I’m gonna have a nice taste [Music] alright here we go I’m gonna plate this up a little bit just throw a few on the plate so you can have a look at them I’m just gonna take this one right here if it’s not too hot not too bad man these are good the heat kind of hits you at first and then it kind of gets subtle it’s got just the right amount I love the flavors guys this is flavorful and not just hot you’re gonna love it mmm oh man these are good zippity-doo-dah guys these are very delicious thank you so much for watching if you enjoyed the video please share it subscribe to my channel if you have it give me a thumbs up and of course leave me a comment I always love hearing from you so thanks again we’ll see you next time enjoy these try this sauce you’re gonna love it on all kinds of things and let me know what you think alright see you next time

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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