For Super Bowl Sunday, your menu will probably include chicken wings. Make my spicy baked chicken wings and you'll never order those fried take out wings again.
Prep Time: 15 minutes plus time to marinate, about 8 hours is best
Cook Time: 1 hour total
½ cup blood orange juice (ok to substitute regular orange juice)
¼ cup olive oil
3 tablespoons Sriracha
3 pounds chicken wings, tips removed and drumettes
1 large jar apricot preserves
4 tablespoons unsalted butter (½ stick)
½ teaspoon cayenne
¼ teaspoon black pepper
1 tablespoon pumpkin pie spice
½ teaspoon chili powder
1 tablespoon apple cider vinegar
1 teaspoon orange zest
¼ cup lemon juice
1-2 teaspoons Sriracha
Mix the orange juice, olive oil and 2 tablespoons of the Sriracha together in an extra large plastic zip top bag or a large glass bowl. Allow the chicken to marinate as long as possible, overnight is preferable.
Whisk all of the ingredients for the glaze except the butter together in a saucepan. Bring to a boil and cook for 1 minute. Reduce the heat and simmer for 15 minutes. Remove from heat. Add the butter; let sit for 15 minutes to cool and thicken.
Preheat oven to 400 degrees. Prep two large baking sheets with wire racks. Spray with non-stick cooking spray to prevent sticking.
Remove the chicken from the marinade and place on the racks. Bake for 40 minutes or until skin is crispy; this will depend on the size of your chicken pieces. Transfer hot wings from oven to a large heatproof bowl and pour enough sauce into the bowl to coat the wings. Toss to coat well. Transfer wings to a wire rack set over a baking sheet and brush with more sauce. Bake for 8-10 minutes until glaze is caramelized. (Internal temperature for chicken should be 165 degrees according to the USDA)
Yield: 3 dozen wings