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Home Field Advantage Wings

Home Field Advantage Wings| Licious FoodI was suppose to post this wing-mazing recipe prior to Superbowl and it didn’t happen.

Take this as a lesson. Don’t. Put. Off. I had planned to compose this post and have it publish on the Friday before the big game but I said, “naah, I can do it in the wee hours of the morn and still accomplish my goal.” Yeah, about that.

FFWD TO NOW: I am just posting this wingtastic recipe due to the putting off and other things. So let’s pretend that Superbowl hasn’t happened and the winner of the game is still TBD. My twitter timeline and instagram feed is not full of how great Beyonce is …yada, yada. Seriously, if they decide to make a Wonder Woman movie and they cast Beyonce as Diana Prince/Wonder Woman. I will be “pised” (if you have ever watched “The Sweetest Thing” you will understand “pised”). She’s a great singer and I will leave it at that.

So back to the Superbowl preparation; you know you want to serve some wing-a-lings. What’s a Superbowl party without those delish fingerlickin’ toe tapping bits of deliciousness?! These wings are double cooked so they can be doubly awesome. Bah-zing!

The sauce is sweet yet tangy. The sauce contains a favorite Trader Joe’s product that I have stumbled across, their Orange Muscat Champagne Vinegar along with some other ingredients that you will reduce in a saucepan.  Another great thing about the sauce is that you can give it another notch of heat on the kick barometer by adding more hot sauce to the mix, if you prefer.

Remember a recipe is simply an outline. You adapt and make changes where you see fit and make it yours.

Until Next Time,


Home Field Advantage Wings

“A Licious Food Original Recipe”

Yields: 12 Wings


12 Chicken wingettes

2/3 cup Orange Muscat Champagne Vinegar*

2/3 cup water

3 Tablespoons honey

1/4 cup low sodium soy sauce

2 teaspoons garlic, minced

2 teaspoons hot sauce



Preheat oven to 375F.

Clean your wingettes and place on a baking sheet.

Bake wings in the oven for 30 minutes.

While your wings are baking start working on your sauce reduction. In a sauce pan add the vinegar, water, honey, soy sauce, garlic, and hot sauce. Cooking at a high heat you are going to reduce the liquids until it’s reduced in size along with resembling a syrup/glaze. It should take about the same amount of time that it takes to cook your wings in the oven.

Remove the sauce from the stove and let cool. Remove wings from the oven and let sit.

Set up your fryer and begin heating your oil to the proper temperature to fry your wings. I set my fryer to 375F.

Using a large ziploc bag pour the cooled sauce into it and set aside. Zip and prop it accordingly so it will not drip. Next fry your wings, I like to fry 4 at a time since my fryer is on the small side, but if you can do 6 at a time go for it. You will fry the wings to a nice golden brown color (about 5 to 7 minutes). You’ll know when to take them out since they will also begin to float to the top. Remove and place on a paper toweled lined plate to drain for about a minute or so.

While the wings are still somewhat hot you are going to want to add them to the ziploc bag and shake until the sauce completely covers the wings. Remove wings from sauce with tongs and plate to serve with your dipping sauce of choice.

*You don’t have a Trader Joe’s or you can’t locate a Orange Muscat Champagne Vinegar then try doing 1/4c orange juice with 1/4 c. champagne vinegar.

Touchdown Wings


Wings – magnificent wings.  I love wings!  I don’t like getting my hands dirty but for wings I am willing to make the sacrifice.   Chicken wings is a great social food – you can bond with friends and family over wings.  However, you must add some liquid refreshment whether it be alcoholic libations or an icy cold soda … Icy Icy cold Cherry Coke with two cherries is my poison.  Wings, Coke, and a smile.  It’s always the simple things – am I right?

Touchdown Wings are simply Mahogany Wings with a couple of extras.  They are simple and easy – baked and not fried!

The taste is sweet, garlicky, sticky, with a smidge of heat. The finishing touch for these wings is the broiler so you can achieve the crispiness like fried wings.

Touchdown Wings

Adapted from All Recipes: Mahogany Chicken Wings

2 lbs chicken wings, split (or wingettes if you can find them)
1/3 cup soy sauce, low sodium
1/3 cup honey
1/8 cup molasses
2 T. Barbecue Sauce
1 T. Sweet Chile Sauce
1 T. Rice Wine Vinegar
1 T. water
½ t. ginger, minced
1 clove of garlic, finely chopped

In a medium size bowl add soy sauce, honey, molasses, barbecue sauce, chile sauce, water, ginger, and garlic. Whisk until all ingredients are mixed together; set aside.
In a large size Ziploc bag place the chicken wings that have been split and cleaned.  Add liquid mixture and seal Ziploc and refrigerate for two hours.  Give the Ziploc bag a shake every 30 minutes.
Preheat your oven to 375 degrees Fahrenheit.
In a large baking dish ( you can either line baking dish in foil for easy clean up or not – your choice) place the wings along with the marinade/sauce.   Bake the wings for 50 minutes.   Every 15 minutes coat the wings with the marinade/sauce with either a spoon or pastry brush.  You want the sauce to adhere to the wings which will be easier since the marinade/sauce will thicken as it bakes.  Also during the baking process remember to turn the wings once.
After baking for 50 minutes remove wings from the oven and give the wings a final coat of the marinade/sauce.  Set your broiler to High.   Place the wings in the broiler for approximately 5 minutes … every broiler is different so you will need to monitor this process.  When the wings start to get a crispy finish you will want to remove from the broiler and turn the wings and place them back in the broiler for another 5 minutes before removing.
Serve your wings with your favorite sauce accompaniment.  I used a BBQ Ranch Sauce, which is simply one part BBQ sauce to two parts Ranch dressing.

Happy Eatings!