Tavern Wings Recipe
sweet chili glaze, buttermilk dip brussels sprouts, pickled apple, mint, cilantro
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Ingredients
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Wings
Sweet Chili Glaze
Buttermilk Dip
Brussels Sprouts
Pickled Apples
Garnish
Method
Prepare the Wings
- 1
Season the Wings
In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.
- 2
Bake the Wings
Preheat the oven to 425°F (220°C). Spread the wings out on a baking sheet lined with parchment paper and bake for 40-45 minutes, turning halfway through, until crispy and cooked through.
Make the Sweet Chili Glaze
- 3
Combine Ingredients
In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, honey, minced garlic, and lime juice. Stir until well mixed.
- 4
Simmer the Glaze
Bring the mixture to a simmer and let it cook for about 5-7 minutes, until slightly thickened. Remove from heat.
- 5
Coat the Wings
Once the wings are done baking, place them in a large bowl and pour the sweet chili glaze over them. Toss to coat evenly.
Prepare the Buttermilk Dip
- 6
Mix Ingredients
In a small bowl, whisk together buttermilk, mayonnaise, garlic powder, salt, and chopped parsley until smooth.
Roast the Brussels Sprouts
- 7
- 8
Bake the Sprouts
Spread the brussels sprouts out on a baking sheet and roast in the oven at 425°F (220°C) for 20-25 minutes until golden and crispy.
Pickle the Apples
- 9
- 10
Pickle the Apples
Place the thinly sliced apples in a jar and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate for at least an hour before serving.
Garnish and Serve
- 11
Plate the Dish
On a serving platter, arrange the glazed wings, roasted brussels sprouts, and pickled apples together.
- 12
Add Fresh Herbs
Sprinkle the chopped mint and cilantro over the dish for added flavor and garnish.
- 13
Serve with Dip
Serve the wings alongside the buttermilk dip for dipping.