Sweet Jalapeno Wings

The wings are first baked to perfection with a crispy coating and a tender and juicy interior before being tossed in a thick, sweet, spicy, and sticky sauce. Sweet Jalapeno Wings are drenched in sauce, so be sure to have napkins close by! The combination of jalapenos with brown sugar, vinegar, and seasonings is simply wonderful!

I just could not get enough jalapeno recipes this year! It can easily be blamed on the fact that I dedicated one entire raised garden bed to those little spicy peppers, but truth be told, I’m to blame because even if I didn’t grow that many, I’d still find a way to get my jalapeno fix! These Sweet Jalapeno Wings are just what you need to warm you up now that the air is starting to get cooler. And, if you’re a gardener, you still might have some fresh jalapenos growing in your yard!

I used to think that to get a perfectly browned and crispy chicken wing, I would have to fry it, but I later found out I was wrong. As in the case of these wings, frying is not a must at all. In fact, these wings are first coated with cornstarch and then baked on a wire cooling rack. Once they’re baked, they are transferred to a large skillet with the sauce and finished over high heat until the sauce has generously coated each and every wing.

I have been preparing chicken wings for over twenty years. Every combination that you might think of, I’ve done it already, whether they be baked or fried, original or crispy, and saucy or plain too. Here’s the proof! These Japanese Chicken Wings are sweet and salty. Old Bay Chicken Wings are super flavourful and crispy. Balsamic Glazed Wings are smoky and vinegary. And, these Salt and Pepper Wings are proof that simple seasoning can sometimes be all that you need!

BAKING WINGS ON RACKS

Science comes into play when baking wings at high temperatures on a wire cooling rack. The wire rack keeps the wings elevated so that heat can get all the way around each and every wing. That, coupled with the high temperature, helps to render out the fat in the skin. This also helps to make the wings crispy without the need for frying.

When these chicken wings come out of the oven, you have two options. You can eat them just as they are because they really are that good. And, there is certainly nothing wrong with just plain salt and pepper wings! Or you can toss them in the sauce. I personally love to add a dipping sauce as well, just in case the heat gets to be a little too much. My Buttermilk Dill Ranch Dressing or blue cheese dressing are really good choices. It adds a blast of flavour to the already delicious wings.

Truth be told, Dear Reader, the best way to enjoy chicken wings is to eat them like nobody is watching. They are meant to get your hands dirty and sticky. If you’re eating them the right way, you’ll have sauce on your mouth and sometimes, in your beard – that’s if you have a beard! So, go ahead; enjoy yourself!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

For the Chicken Wings:

• Chicken Wings – This recipe is for 2 pounds of chicken wings. That should yield about 10-12 wings per pound. If you have whole wings, cut them so that the drumette and wingette are separate. I discarded the wing tip.
• Ground Black Pepper & Salt
• Cornstarch – Cornstarch is the key to a light and crispy coating on the wings.
• Nonstick Cooking Spray

To Make the Sauce:

• Cooking Oil
• Jalapenos – I used four jalapenos. Two of them were finely chopped and the other two were sliced. This was just for presentation purposes only. You can slice them all or dice them all.
• Brown Sugar
• Honey – This will add sweetness, stickiness, and shine!
• Vinegar – Get the right balance by using both white vinegar and cider vinegar.
• Dried Onion Flakes – These are optional. I love the onion flavour in the sauce though.
• Salt and Ground Black Pepper

HOW TO MAKE SWEET JALAPENO WINGS

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside. Transfer the wings to a mixing bowl with the salt, pepper, and cornstarch. Toss the wings well until coated. Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.

Bake the wings for 40 minutes. Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes. Once done, remove from oven and set aside.

While the wings are baking, add the garlic and cooking oil to a large skillet. Over medium heat, cook the garlic until fragrant and lightly golden brown in colour. Next, add all of the remaining sauce ingredients. Stir and cook until the sauce begins to bubble and thicken. At this point, turn off the heat until the wings are fully baked.

Add the fully cooked wings to the skillet and turn the heat on to high. Toss the wings well to coat in the sauce. Continue to toss over high heat until the sauce thickens and sticks to the wings. Plate and garnish with parsley.

SERVING SUGGESTIONS

If you’re much like me, you can be easily satisfied with just a plate of chicken wings and a few napkins. That’s how I enjoyed these Sweet Jalapeno Wings, but if I were serving it as a meal, I would want to serve it with a few sides. Keep in mind that in the case of these wings, they’re sweet and spicy. So, serve it with something light, refreshing, crisp, and plain.

Plain!? I can’t think of another word! What I mean is something with a subtle flavour. I would also consider serving it with a coleslaw. Anything spicy always pairs well with the cooling taste of a really good coleslaw! Everyone seems to like carrot and celery sticks with wings. Veggies will certainly help to cool the tongue if these wings are too hot for you. At the end of the day, you can serve it with whatever you want. I completely support serving whatever works for you – what about just a plate of well-seasoned fries? Yes!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!