Sylvia's Sweet and Sticky Baked Chicken Wings for #eattheworld




Welcome to our June 2020 post for the Eat the World project, led by Evelyne of CulturEatzClick here to find out how to join and have fun exploring a country a month in the kitchen with us!

This month we are sharing Soul Food recipes! How many amazing options are there to choose from under this category?! I asked for cook book recommendations and was directed to Sylvia's Soul Food.  This cook book is jam packed with delicious, down home, hearty recipes to sooth the soul and fill the belly. I can't wait to cook my way through it! 



After a little browsing it didn't take long for me to settle on this recipe - I loved the idea of a buttery orange marmalade sauce coating the baked chicken, and it was really delicious! I did a mix of chicken wings and thighs and let them marinate overnight. This chicken goes beautifully with some rice - simmer the marinade down to make it safe to to eat after soaking the chicken in it, and wow such a great sauce to drizzle over the baked chicken and rice! Yumm! 

See all of the beautiful Soul Food Recipes we're sharing with you today!
Culinary Adventures with Camilla: Food to Soothe the Soul
Making Miracles: Sylvia's Sweet and Sticky Baked Chicken Wings
Amy’s Cooking Adventures: Oven-Baked Ribs with Cola BBQ Sauce
Kitchen Frau: Smothered Pork Chops
A Day in the Life on the Farm: Red Beans and Rice
Palatable Pastime: Smoked Rib Tips with Sweet Baby Molasses Sauce
Sneha’s Recipe: Huevos Rancheros Breakfast Burritos 
CulturEatz: Savannah Red Rice


Sylvia's Sweet and Sticky Baked Chicken Wings
Ingredients
3 lbs chicken wings

Marinade Ingredients
1 1/2 TBS salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1/2 cup orange marmalade
8 TBS (1 stick) butter 

Directions
  1. Combine marinade ingredients in a medium sized skillet over medium heat, stirring gently until butter has melted. When melted and mixture is combined, set aside to cool for about 10 minutes.
  2. Place chicken wings in a large sealable tupperware. Pour cooled marinade over the top and seal. Shake to coat well and refrigerate overnight.
  3. When ready to bake, pre-heat oven to 400 degrees.
  4. Line a large baking sheet with foil and arrange wings in a single layer (bake on multiple sheets if necessary).
  5. Bake 10 minutes, then gently flip wings, and bake another 5-10 minutes until wings are beginning to darken / crisp and are cooked all the way through.
  6. Optional: while wings are baking, pour all of the chicken marinade into a small saucepan and bring to a low simmer. Allow sauce to simmer for the 15-20 minutes the chicken is baking, then serve sauce with the wings (drizzle some over the top, toss baked wings in sauce, etc.)
  7. You can also serve the wings as an entree with rice and a vegetable, and drizzle the simmered sauce over the wings and rice.

Recipe adapted from Sylvia's Soul Food

Comments

  1. I love how easy this looks! And you still end up with some killer wings!

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  2. These look wonderful Rebekah. The Teen loves wings so I am setting this one aside to make for her soon.

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  3. That looks delicious! I can't wait to try this, Rebekah. Thanks for sharing.

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  4. Oh, that shiny glaze looks finger-lick'n fantastic! I'm craving some right now. A great dish.

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