STICKY & SPICY CREOLE WINGS (or Chicken Thighs)

Our family loves wings, especially on game nights.  Wings of all types.  Hot wings, Buffalo wings, Thai wings, crispy breaded wings, honey garlic wings. All wings.  

This recipe is for a sticky and spicy creole wing which my husband discovered in an old magazine many years ago.  Over time, we have adjusted and added to the recipe and it is now a favourite of ours.  Packed with an abundance of flavour, it has a sweet and spicy bite.  We’ve used this marinade/sauce for chicken thighs many times as well, served with rice ( the sauce is amazing drizzled over rice) and veggies for a full dinner.

It is a super easy recipe but does take some pre-planning as you need to pre-bake the wings/thighs and then add the sauce and let it marinade for a minimum of 6 hours.  Overnight is even better.

INGREDIENTS

Sauce:

1 cup olive, canola or vegetable oil

1 cup soya sauce

1 cup lemon juice 

4 cups brown sugar (yes, that much)

2 tsp salt

6 tbsp chili powder 

3 tbsp garlic powder 

1/2 tbsp cayenne pepper (more for spicier)

4 lbs chicken wings

DIRECTIONS 

Preheat oven to 350 F.

Bake unseasoned wings on a rimmed baking sheet for 35 minutes just until cooked. (165 degrees or until juices run clear).

While wings are baking, combine marinade ingredients in a large bowl. 

Remove from oven and pour marinade over the wings.  Cover and refrigerate for minimum of 6 hours but overnight is better.

Reheat by broiling for 10 - 15 minutes, turning the wings periodically to caramelize all sides.