Spicy Pickled Beet Glazed Wings
SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
Ingredients
For the Wings:
- 1 Tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 lbs chicken wings, split into drumettes and flats (about 12-16 wings)
For the Glaze:
- 1 jar (16 oz.) Aunt Nellie’s Pickled Beets, drained
- 4 Tablespoons honey
- 3 Tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 Tablespoons butter, melted
- Red chili flakes (optional)
- ¼ cup water
Directions
- Preheat Oven:
Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top. - Prepare the Wings:
In a small bowl, combine the baking powder, garlic powder, salt, and black pepper. Pat chicken wings dry with paper towels. Place the wings in a large bowl, sprinkle the seasoning mixture over them, and toss until evenly coated - Bake the Wings:
Arrange wings in a single layer on the prepared rack. Bake for 20 minutes, then flip and bake for an additional 20–25 minutes, or until golden brown and crispy. - Prepare the Glaze:
While the wings are baking, combine the pickled beets, honey, apple cider vinegar, smoked paprika, and cayenne pepper in a small bowl. Use an immersion blender or food processor to puree the mixture. Pour into a saucepan and cook over medium heat, stirring occasionally, for 5–7 minutes, or until slightly thickened. Add water if the mixture becomes too thick. Remove from heat and stir in the melted butter. Blend one more time for a smooth texture. - Glaze the Wings:
Transfer the baked wings to a large bowl. Pour the glaze over the wings and toss until fully coated. - Serve:
Serve immediately. Pair with ranch or blue cheese dressing for dipping if desired.
