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Thursday, November 6, 2014

Tantalizing The Taste Buds with a Sweet & Spicy Recipe

Using two main ingredients,  a few spices and an hour of your time, you can have delicious Chicken Wings for lunch, dinner, snacking or any party.   




So they say there are five basic taste profiles for humans: sweet, sour, salty, bitter, and umami. I can never figure out where spicy/heat falls. Is it a taste or a feeling? Either way these wings have spicy heat along with the sweet and salty.     

I have been hooked on Frank's Sweet Hot Chili Sauce since it came out.  At first I had a little trouble finding it, but now it is stocked on the shelf at Walmart.    I use it a lot on my sandwich wraps and sometimes just dip my chicken into it.   The other day while shopping I thought why not use it to make chicken wings.  So I went to the isle where they sell chicken drummies and a match was made.



I defrost my drummies over night in the frig.  The next day about an hour before meal time.  I give them a good rinse, drain them, pat them dry with paper towels and lay them out on a cookie sheet that has been covered with aluminum foil.  I also spray the aluminum foil with cooking spray.   

Once I have all the wings in a single layer, I then sprinkle them with salt, pepper, paprika, and garlic.  Then I spray them lightly with the cooking spray again.  

I then place them in a preheated 350 degree oven for 45 minutes (time may vary do to oven or size of wings).    I bake mine until they are a golden crispy color.  I remove them from the oven and while hot remove the wings to a good sized bowl that has a cover.    Pour in the Sweet Chili Sauce, place the cover on the bowl and shake them until they are completely covered in the sauce.   

Serve with your favorite sides.     

Notes
  • Pour a jar of Frank's Red Hot Sweet Chili over a brick of cream cheese and serve with crackers.
  • Use it as a dipping sauce for chicken, fish, shrimp or fries.
  • Mix it with your favorite BBQ sauce and pour over cocktail sized meatballs for a party.
  • Try it on some BBQ Ribs 


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