I know, I know…more wings…

But these are baked. And they have coriander, my favorite spice. And they are sticky.  I love sticky, crispy, spicy wings so much better then drippy sauce wings.  I’d say they are healthy, but really they are just baked, healthier at least.

We had these wings last year when we stayed at Disney’s Polynesian Resort for the Food Blogger Conference.  They were one of the many highlights of the weekend.  I was reminded of their finger licking perfection when I came across the recipe in the Cast Member Magazine called Walt Disney World Eyes and Ears. 

So in case you need another wing recipe- give this recipe a try, it is the official recipe from WDW, owned by them in fact!  These wings look on the dark side, its the sugar in that turns them, no burnt flavor 🙂

For the Wings:

• 1 tablespoon kosher salt
• 1 tablespoon ground paprika
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 4 tablespoon canola oil
• 4 pounds chicken wings or drummettes

For the Coriander Sauce

• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 1/2 tablespoon chili powder
• 1/2 tablespoon fresh lime juice
• 1/2 tablespoon ground coriander
• 1/4 teaspoon ground ginger

 Procedure: 

For Wings:

1. Preheat oven to 500 F.  Line a baking sheet with 1-inch sides with foil.
2. Combine all ingredients except chicken in a large glass bowl.  Add chicken and toss to coat well.
3. Spread the seasoned wings on the baking sheet and roast them until browned, about 35 minutes.
4. To serve, toss with wing sauce.

 For Coriander Sauce:

1. While the wings are baking, combine the ingredients in a small saucepan over medium-high heat.
2. Bring to a boil, stirring occasionally until liquid reduces to a syrup, about 5 minutes.
3. Remove from heat and keep warm.

 

I’d like to blame Sir Wes for this repetitive wing recipe chapter I seem to be working on, but I have to take some ownership in it. Wings are good. Simple.  They were balanced perfectly with a Back Forty Naked Pig Pale Ale…if your wondering!