Chili Chicken Wings

Today is Super Bowl XLVI: a day of football, the best commercials, parties and of course food. It is the one day that people around the world consume the most wings in the year. While it may be a little late for you to make this recipe for the Super Bowl (I’m sure you’re making something just as delicious), this wing recipe is great at BBQs, any party, or whenever you’re in the mood for some wings.
This recipe is inspired by this one on Epicurious.

What you’ll need
6-12 jumbo chicken wings (or more depending on your crowd)
1 1/2 cups white wine vinegar
1 cup sugar
1/4 cup BBQ sauce
1 1/2 tbsp Hoisin sauce
2 serrano chili’s chopped (your choice if you want to leave seeds)
2 tbsp minced garlic
1 1/2 – 2 tbsp Dijon mustard
Adobo seasoning and pepper to taste

Place all ingredients, except wings, in a blender and puree or mix. Let sit. Meanwhile, get rid of the tips of the wings and separate them at the joint. Rinse wings of any blood and pat dry. Put all wings in the marinade and marinate for 24 – 48 hours.

Separating the wings.
The start of the marinating process.

Once the day of wing consumption has arrive, preheat your oven to 350°F. Place wings on an aluminum foil lined baking sheet, making sure not to crowd them. Bake for 45 – 50 minutes, basting once or twice wit additional sauce.

Serve with any side, such as Tuna Pasta Salad.

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