Chicken Wings Three Ways

By mirelsonp

Recipe source: Martha Stewart | February 2016
Note: To do all three batches, bake 9 lbs. chicken wings and divide into thirds.

Ingredients

• Baked Chicken Wings:
• 3 lbs. chicken wings, cut in haf at joints, wing tips removed
• coarse salt
• Maple Dijon:
• Baked chicken wings
• 1/4 cup pure maple syrup
• 3 tablespoons grainy Dijon mustard
• Lemon wedges, for serving
• Sweet-and-Sour Orange:
• Baked chicken wings
• 1/3 cup packed light-brown sugar
• 1 cup sherry vinegar
• Coarse salt
• 1 medium orange, halved and thinly sliced, for serving
• Sriracha-Buffalo:
• 1/4 cup sriracha
• 2 tablespoons melted unsalted butter
• Crumbled blue cheese and celery sticks, for serving

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

Baked Chicken Wings:
Preheat oven to 450 degrees F. Season wings with salt, arrange in a single layer on a rimmed baking sheet. Bake until golden and cooked through, about 45 minutes. Use a thin metal spatula to transfer wings to a bowl. Toss with desired sauce; serve.

Maple Dijon
Preheat oven to 450 degrees. In a large bowl, combine maple syrup and mustard. Add cooked wings; toss. Transfer to a rimmed baking sheet and bake until glaze has thickened, 2 to 3 minutes. Serve, with lemon wedges.

Sweet-and-Sour Orange:
In a saucepan, combine sugar and vinegar. Bring to a boil; cook until reduced to 1/4 cup. Season with salt. Transfer to a large bowl; add cooked wings and toss. Add orange slices; toss and serve.

Sriracha-Buffalo:
In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.