Usually I do not read the "Parade" section of the Sunday paper. However, I saw Chef Bobby Flay on the cover last week so I decided to take a look. He had two great recipes in there that seem easy enough to make.
My husband enjoys chicken wings, so I decided I am going to try his Adobo-Seasoned Baked Chicken Wings!
These would be great to make for the Super Bowl too!
Here is the recipe that was in the paper:
Adobo-Seasoned Baked Chicken Wings
- 1/2 cups mango nectar
- 1/4 cup honey
- 1 to 2 tsp red hot sauce
- Salt and freshly ground black pepper
- 2 ts[ garlic powder
- 2 tsp onion powder
- 2 tsp ground tumeric
- 40 chicken wings, rinsed well and patted dry
- 2 tbsp canola oil
- 2 tbsp finely chopped fresh oregano or 2 tsp good dried oregano
Preheat oven to 425*.
Stir together mango nectar, honey and hot sauce in a bowl: season with salt and pepper and set aside.
Mix garlic powder, onion powder and tumeric in a small bowl for adobo seasoning. Add 1 tbsp of salt and 1 tsp black pepper. Toss wings in bowl with the oil.
Transfer wings onto a large baking sheet (or 2 small ones) in a single layer. Bake for 20 minutes. Turn wings over, continue baking for 20 minutes.
Remove wings from oven, generously brush with glaze then continue baking for 10 minutes more until cooked through.
Remove to a platter and sprinkle with oregano.
Doesn't that sound good? It did to me!
I have some chicken wings in the freezer and plan to try it soon :-)
As I read on, I see that Bobby Flay will be the new monthly food columnist for Parade magazine. I am looking forward to seeing what he gives us next month!