October 25, 2017
Need an easy dinner to satisfy the whole family? Look no further! This baked chicken recipe is tossed with a savory sauce you can pull together from pantry ingredients like ketchup, paprika, and apple cider vinegar. When you sit down around the table, just remember to bring extra napkins because these wings are finger-licking good!
Yield: 4 to 5 servings
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
For the wings
2 pounds chicken wings and drumettes
2 teaspoons baking powder
1 teaspoon salt
For the sauce
2 tablespoons ghee
⅔ cup Annie’s Homegrown Organic Ketchup
1 tablespoon paprika
1 teaspoon Annie’s Organic Dijon Mustard
1 teaspoon Annie’s Homegrown Organic Worcestershire Sauce
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
Make the chicken
In a large bowl, toss wings with baking powder and salt. Spread chicken on sheet tray, making sure the pieces don’t touch. Bake for 40 to 45 minutes, or until chicken is crispy and juices run clear.
Make the sauce
Add all sauce ingredients to a small pot. Bring to a gentle boil, then lower heat and simmer until sauce is slightly reduced.
Add wings to a large bowl and drizzle with sauce, reserving about ¼ cup for dipping. Toss until well coated. Arrange on platter and serve with extra sauce on the side.
Recipe credit: Angela Gaines
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