Chicken Wings Appetizer Super Bowl
Sweet & Spicy Chicken Wings With Feta Dip and Veggies
According to the National Chicken Council (NCC), Americans will eat 1.45 billion chicken wings during this Sunday’s Super Bowl LVIII when the San Francisco 49ers face off against the Kansas City Chiefs. So, Sunday Supper this week features a delicious recipe for Sweet and Spicy Chicken Wings from the talented Kate Gilbert, who heads up our social media. Kate’s recipe brings an international flair to the all-American Buffalo wing. These crowd pleasers are amazing on their own or you can serve them with a Feta Dip and Veggies. Enjoy The Big Game.
Ingredients
For the Chicken Wings
- 3 pounds chicken wings (about 30 drumettes and flats)
- 1 tsp Pink Himalayan salt, ground in a (FinaMill Everyday Pod)
- 1 tsp ground cinnamon
- 1 tsp cumin seeds, ground in a (FinaMill Everyday Pod)
- 1/2 tsp dried garlic chips, ground in a (FinaMill Everyday Pod)
- 1 tsp dried oregano, ground in a (FinaMill Dried Herbs+ Pod)
- 1/2 tsp black peppercorns, ground in a (FinaMill Pepper Pod)
- 1/8 tsp cayenne pepper
- 3/4 cup mango chutney, such as Major Grey's (about one 9-ounce jar)
- 1 Tbsp balsamic vinegar
For the Feta Cheese Dip
- 1 cup plain Greek yogurt
- 3 Tbsp minced fresh mint or cilantro (or a combination)
- 1/2 tsp black peppercorns, ground in a (FinaMill Pepper Pod)
- 1/4 tsp dried garlic chips, ground in a (FinaMill Everyday Pod)
- 1/2 cup well-crumbled feta cheese
- Salt to taste, ground in a (FinaMill Everyday Pod)
Directions (For the Chicken Wings)
- Position a rack in the center of the oven and preheat to 400°F. Line a half-sheet pan with aluminum foil or parchment paper and spray with the oil.
- In a small bowl, combine the salt, cinnamon, cumin, oregano, black pepper, and cayenne. In a large bowl, toss the chicken wings with the spice mixture to coat evenly.
- Place the wings, as apart as possible, on the baking sheet. Bake, flipping the wings over after 20 minutes, until crisp and browned, about 35 minutes total.
- Whisk the chutney and balsamic vinegar in a small bowl or puree with a stick blender, if desired. Remove chicken from oven. Brush half of the topping generously over the wings, flip the wings, and brush with remaining chutney. Return to oven and bake until glazed, about 10 minutes more. Transfer to a platter and serve hot.
Directions (For the Feta Cheese Dip)
- Mix 1 cup of the plain Greek yogurt, the fresh mint or cilantro (or you can use a combination of the two) with the ground black peppercorns and the dried garlic chips.
- Once completely mixed, add the well-crumbled feta cheese and season with salt to taste.
- Cover and chill for 1 hour or overnight until serving.
- Serve the dip with chicken wings and vegetables.
