Preheat oven to 450°F. Line a rimmed baking pan with foil; place a wire rack on top of foil and spray rack with nonstick cooking spray. Set aside.
Sauce up these wings with Asian-Style peanut sauce and Sriracha jelly.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|3 tbsp. Hy-Vee Hickory House Heart of the Grill seasoning rub|
|24 Hy-Vee chicken wingettes, about 2½ lb.|
|2 tbsp. Hy-Vee all-purpose flour|
|2 tbsp. Hy-Vee vegetable oil|
|¼ c. Hy-Vee light coconut milk|
|¼ c. Hy-Vee creamy peanut butter|
|1 tbsp. Hy-Vee light soy sauce|
|1 tbsp. fresh lime juice|
|Hy-Vee honey, to taste|
|Hy-Vee kosher salt, to taste|
|3 tbsp. seedless raspberry preserves, melted|
|1 tbsp. Hy-Vee Sriracha|
|1 tbsp. Hy-Vee salted butter, melted|
|Lime wedges, optional|
Things To Grab
- Foiled Rimmed baking pan
- Spice grinder
- Large resealable plastic bag
- Large bowl
Place seasoning rub in a spice grinder (or clean coffee grinder); process for 10 seconds or until pulverized. Pat chicken wingettes dry with paper towels. Place wing pieces in a large resealable plastic bag. Combine flour, oil and rub; add to bag. Seal bag and toss to coat wing pieces. Arrange wing pieces in a single layer on prepared rack. Bake for 35 minutes or until chicken is browned and crispy on all sides, turning once, and internal temperature reaches 180 degrees.
Whisk together coconut milk, peanut butter, soy sauce and lime juice in a large bowl. Whisk until smooth. Add honey and salt to taste. Whisk together preserves, Sriracha and butter in another large bowl. Add half the wing pieces to peanut butter mixture and toss to coat. Add remaining wing pieces to jelly mixture; toss to coat. Serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 110mg
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 15g
Characterized by floral, fruit, citrus, piney, or resinous American-variety hop character, IPA places hop flavor, aroma, and bitterness in the forefront. High in hop bitterness with moderate alcohol levels, this beer pairs with a variety of foods. Pair with spicy foods, sharp blue cheese, and creamy rice pudding. Best served at 50-55 degrees in a goblet or tulip glass.