I love wings, and will eat just about any kind I can get my hands on. Hot, mild or sweet, they're all good.
But this past weekend, well, I was really conflicted as to whether or not I wanted to share the wings I made with my guests.
I'd sampled a few before everyone got there, and I almost hate to admit it, but I think I could have eaten most of it.
The sauce was that good. And luckily for me, I made notes as I was making it.
Just so I could share the how to's here.
And I want to recreate it again.
I'm actually thinking this might make a great glaze on pork as well. Or how about putting it on pancakes or, I'm getting so many ideas here.
Nothing like having lots of options/ideas.
But before I go any further...
Sauce Recipe: Makes enough for 4 lbs. of Chicken Wings
Total time: 1 hour 45 minutes
1 jar Crosse and Blackwell Major Grey's Chutney (9 oz).
1 jar Crosse and Blackwell Hot Mango Chutney (9 oz).
1/2 jar Pineapple Preserves, about 6 oz.
1/2 cup Black Currant Preserves
1/2-1 cup Flaked Coconut
1-2 tablespoons Sesame Seed Oil
2-3 Tablespoons Rice Wine Vinegar
Mix all together into a pot and bring to a boil. Taste and add more Sesame Seed oil or Rice Wine Vinegar if needed for your taste. The Rice Wine Vinegar helps to cut the sweetness a little. Set aside.
Place a single layer of Chicken Wings, drums and flats, on a greased rimmed baking pan. Bake in a 375 degree oven for 20 minutes, turn wings over, bake an additional 15 minutes. Pour off any 'chicken juice' that has accumulated, use it in a stock later on. Turn the wings again. Turn oven down to 325 degrees. Baste the wings with the sauce. Bake an additional 20 minutes, turn the wings, baste again with the sauce, be generous here. Bake 20 minutes, turn, baste again and continue to bake for another half hour or until the wings are nicely browned. They will be tender and falling apart by this time. Serve with the additional sauce if you like or reserve it for later.
Please trust me on this, but you can also lick your fingers as well.