Finger Lickin’ Good Chicken Recipes
Honey BBQ Chicken Wings or Drumsticks
If you’re looking for the finger-lickin’-good wings or drumsticks, this is the recipe to use! It’s flavorful and easy, using minimal ingredients. Enjoy! Makes 12-16 pieces.
Ingredients:
- 1-1 ½ lbs. chicken wings or drumsticks (about 6-8 wings)
- 1 TBL all-purpose OR gluten-free flour
- Salt and pepper, to taste
- 2 TBL honey, such as Wild Mountain or Orange from our Honey Hole Honey Co.
- 1 clove garlic, minced
- 1/4 tsp. paprika
- A few shakes Tabasco (we recommend 2-4, or to taste)
- 1/2 cup BBQ sauce, such as The Pepper Plant Original BBQ Sauce
Directions: Preheat the broiler.
Cut the wings into thirds, cutting between the bones, or use whole drumsticks. Discard the wing tip portion or save for stock.
In a large bowl, toss the chicken with flour; season with salt and pepper.
In a small bowl, mix together the honey, garlic, paprika and Tabasco. Stir in the BBQ sauce. Taste and adjust seasoning as needed. Separate about 1/3 of the sauce into a separate bowl, set aside.
Place the chicken on a foil-lined, rimmed baking sheet and brush with some of the honey BBQ mixture. Broil chicken about 3 inches below the heat element for 8 minutes. Turn the chicken and brush again with the honey BBQ mixture. Broil an additional 4 minutes or until cooked through.
Discard the bowl of sauce used to brush the wings.
Brush the cooked wings with the reserved honey BBQ sauce or serve on the side.
Balsamic Teriyaki Chicken Drumsticks
Photo courtesy of Luisa Ormonde Hancock
of Luisa’s Catering in San Carlos
This recipe, from Luisa Ormonde Hancock of Luisa’s Catering in San Carlos, is absolutely amazing. Marinating overnight gets the flavor deep into the drumsticks. You’ll love them! The recipe is easy to double, if needed.
Marinade:
- 5 TBL + 1 tsp. soy sauce
- 5 TBL + 1 tsp. Sigona’s 12-Year Aged Condimento Tradizionale Balsamic
- 2 TBL brown sugar, firmly packed
- 1 garlic clove, grated or finely minced
- 1/2 tsp. grated fresh ginger
- • Freshly ground black pepper
- 1 green onion, thinly sliced
Chicken:
- About 5-6 fresh chicken drumsticks
Balsamic Teriyaki Glaze:
- 5 TBL + 1 tsp. soy sauce
- 5 TBL + 1 tsp. Sigona’s 12-Year Aged Traditional Balsamic Vinegar
- 1/4 cup brown sugar, firmly packed
- 1 TBL honey, such as our Honey Hole Honey Co.
- 1 garlic clove, grated or finely minced
- 1/2 tsp. grated fresh ginger
Garnish:
- 1-2 green onions, thinly sliced
- 2-3 tsp. toasted sesame seeds (see *note below)
For the Marinade: Combine all marinade ingredients in a large bowl. Add chicken and toss to coat. Keep in bowl and cover with plastic wrap or transfer to large zip-top freezer bag, squeeze out the air and seal. Refrigerate 8 hours or overnight.
Preheat oven to 375 degrees F. Remove chicken from marinade and shake off excess sauce. Place chicken pieces on lined baking sheet (parchment or lightly greased foil). Bake 20 minutes, flip and bake 15-20 more minutes to crisp the skin.
Meanwhile, make the Balsamic Teriyaki Glaze as the wings bake.
For the Balsamic Teriyaki Glaze: Combine soy sauce, balsamic, brown sugar and honey in a small saucepan. Gently boil, stirring occasionally, for 3 minutes, until it gets syrupy. Watch carefully, so it does not boil over or get too thick. Remove from heat, stir in garlic and ginger.
To Serve: Place baked chicken in large bowl, pour just enough glaze over to lightly coat and toss. Transfer to serving platter and garnish with green onions and toasted sesame seeds.
*Note: Use a dry saucepan or frying pan to toast the sesame seeds, stirring constantly over medium heat until golden. Any extra Balsamic Teriyaki Glaze may also be used as a finishing glaze for baked salmon, chicken or shrimp.
Broiled Chicken Wings – Perfect for Dipping
When cooked this simply, chicken wings lend themselves to a variety of uses…mainly dipping and finger licking, of course. Serve with either your favorite wing go-to sauce or choose from one we’ve listed below. Makes 12-16 pieces.
Ingredients:
- 1-1 ½ lbs. chicken wings (about 6-8 wings)
- 1 TBL Sigona’s Fresh Press extra virgin olive oil
- 2 TBL all-purpose OR gluten-free flour
- Salt and pepper, to taste
Directions: Preheat the broiler.
Cut the wings into thirds, cutting between the bones. Discard the wing tips or save for stock.
In a large bowl, toss the wings with olive oil. Sprinkle on the flour, salt and pepper, then toss to coat again.
Place the wings on a foil-lined, rimmed baking sheet. Broil them about 6 inches below the heat element for 12-16 minutes. Turn the wings over and then return to the oven to broil for 8 minutes more or until cooked through, crisp and nicely browned.
Serve as is or with a dipping sauce of choice.
Creamy Roasted Red Pepper Dip
You can either serve this as a dip or spread a bit over each cooked wing – it’s delicious no matter which you choose. Serves about 4-6.
Ingredients:
- 2 TBL cream cheese OR goat cheese, at room temperature
- 2 TBL plain Greek yogurt, such as Fage
- 1/3 cup Sigona’s Sweet Red Pepper Relish OR about 2 jarred roasted Spanish piquillo red peppers, minced
- Salt, to taste
Directions: In a small bowl, blend together all ingredients. Serve at room temperature with cooked wings as either a dip or a spread.
Sigona’s Golden Pineapple Sweet & Sour Sauce
Serve this either as a dip for cooked wings or brush it over the wings before they’re popped under the broiler to cook. So good! Serves about 6.
Ingredients:
- 1/2 cup brown sugar, packed
- 2 TBL all-purpose OR gluten-free flour
- 1/4 cup water
- 2 1/2 TBL Sigona’s Golden Pineapple White Balsamic
- 1 TBL soy sauce
- 2 tsp. ketchup
Directions: In a small saucepan, combine brown sugar and flour. Over medium, medium-high heat, add water, balsamic, soy sauce and ketchup. Heat and stir on medium until boiling and thickened (it’s a quick process). Remove from heat. Serve warm or at room temperature.
Mustard Horseradish Sauce
You can either serve this sauce as a dip or brush it over cooked wings – it’s delicious no matter which you choose. Adapted from Barefoot Contessa Family Style. Serves about 4-6.
Ingredients:
- 1/2 cup plain Greek yogurt, such as Fage
- 1 TBL Dijon mustard
- 1 tsp. whole-grain mustard
- 1 tsp. prepared horseradish
- Salt, to taste
Directions: Whisk together the ingredients in a small bowl and serve chilled or at room temperature with prepared wings as either a dip or a spread.
Creamy Blue Cheese Dip
Delicious served with spicy chicken wings. Adapted from Barefoot Contessa Family Style. Serves about 6.
Ingredients:
- 3/4 cup crumbled gorgonzola, such as Stella, OR other blue cheeses, like Nauvoo
- 3/4 cup plain Greek yogurt, such as Fage
- 1 TBL milk
- 1/4 tsp. Worcestershire sauce, or to taste
- About 3/4 tsp. kosher salt, or to taste
- About 1/4 tsp. pepper, or to taste
Directions: In a food processor, blend together the cheese, yogurt, milk, Worcestershire, salt and pepper until smooth. Serve with the wings.
