This baked chicken wings will shock you! I’ll bet you might not know what I’m about to tell you...
Wings taste delicious and much better roasted then deep-fried!!
I hope you didn’t hurt yourself falling off your chair ;)
Ready for some more? I’m using drumettes for this recipe. This is the larger section of the chicken wing which has more meat and less skin and fat.
And instead of the usual blue cheese dip, I’m going to make this goat cheese dip to go with it because it’s zesty, it’s fresh, and has just the perfect amount of spice!
An absolutely scrumptious snack if I do say so myself. Right Chef? Let’s get started!
10 ml of paprika
15 ml sugar
Salt and pepper to taste
¼ teaspoon of cayenne pepper
12 chicken wing drumettes
100 ml goat cheese crumbled
100 ml of yogurt
10 ml of honey
1 clove garlic, minced
1 tablespoon of finely chopped parsley
Wash the chicken wing drumettes thoroughly. Dry with paper towels.
Combine the paprika, sugar, cayenne, salt and pepper together in a bowl.
Toss in the wings and coat them well. Cover and marinate in the refrigerator for 1 hour.
Preheat oven to 190°C/375°C
Line a baking sheet with foil, and oil well. Put the chicken wings in one layer on the sheet.
Roast around 30-40 minutes.
Always check to keep from burning!
For my goat cheese dressing:
Place the goat cheese, yogurt, and honey into a blender. Process until they get smooth.
Add in the minced garlic and chopped parsley. Season with a little salt and pepper to taste. Then blend briefly for quick final mix of all the ingredients.
Set aside until the chicken wings are ready..
When our baked chicken wings are ready, you can serve immediately with the dip.
I like to have carrot and celery sticks ready as a nice side dish. But you can use any chopped vegetables of your choice!