Spicy Butterscotch Wings
Ingredients
- 2 lbs chicken wings
- 2 tbs soy sauce
- 2 tbs ketchup
- 2 tbs sriracha Asian hot chili sauce
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 tsp onion powder
- 1/2 tsp salt
BUTTERSCOTCH SAUCE:
- 1/2 cup sugar
- 1/2 cup milk 2% warmed
- 2 tbs butter
CRUMB TOPPING:
- 1 tbs butter
- 1/2 cup panko bread crumbs
- 2 green onions sliced diagonally, divided
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 red chili peppers minced, optional
Instructions
- Preheat oven to 400°. Using a sharp knife, cut through the two wing joints; discard wing tips. Combine next seven ingredients; add wings and toss to coat.
- Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350° and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm.
- Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm.
- In a large skillet over medium heat, melt butter; add bread crumbs, one green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside. To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot. Yield: 10 servings.
Notes
We love big-time spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Nuraniza Salazar, Westminster, Colorado
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