Sunday Supper & more

Sweet and spicy wings with ranch dressing

(Karoline Boehm Goodnick for The Boston Globe)
By Lisa Zwirn
Globe Correspondent / February 2, 2011

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Serves 4 as dinner or 8 as an appetizer with leftovers


1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1 teaspoon lemon juice
1 small clove garlic, chopped
Salt and pepper, to taste

1. In a bowl, combine the sour cream, cilantro, lemon juice, garlic, salt, and pepper.

2. Stir well, taste for seasoning. Add more salt and pepper, if you like. Cover and refrigerate.


3/4 cup apricot preserves
1/4 cup Sriracha or other hot chili sauce
1/4 cup honey
3 cloves garlic, finely chopped
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
5 pounds chicken wing parts (about 50 pieces)

1. In a small bowl, whisk the apricot preserves, Sriracha sauce, honey, garlic, sesame oil, and salt. Reserve 1/2 cup of the sauce to glaze the wings during cooking; pour the remainder into a large bowl. Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 2 hours.

2. Set the oven at 400 degrees. Place the oven racks in the lower and upper thirds of the oven. Line the bottoms of 2 broiler pans with foil; oil the racks (the perforated sheets that fit on top of the pans). Arrange the wings, skin side down, on the pans. Cook for 20 minutes, rotating the pans halfway through.

3. Increase the oven temperature to 425 degrees. Brush the wings with half the reserved sauce. Cook for 6 minutes. Turn the wings so they are skin side up. Brush with the remaining sauce. Cook for 6 to 10 minutes or until deeply browned and blackened in spots. (Total cooking time is 32 to 36 minutes.) Reserve 20 wing pieces for the chili. Serve with ranch dressing. Lisa Zwirn