Wings are fun.  They’re perfect game day food.  They’re also perfect for any other time you want a snack you can get messy with.  While the standard is for Buffalo style wings dipped in fiery vinegar and pepper based sauces, there really is no reason not to play with your food, or in this case at least play with the flavors a bit.

First I have to mention that the only thing I contributed to this recipe was a few ideas.  This is my lovely wife’s creation and was cooked in its entirety by the seat of her pants, not mine.  That having been said, get ye out there and find the ingredients to make this.

Go now.  I’ll wait for you.  I already have a snack.

Sweet Chili Pecan Wing Sauce

Back already?  Awesome.

I’m not including the method for cooking your wings here.  This is about the sauce.  It’s perfect wing sauce. It’s gooey, sticky, sweet, spicy and tangy.  It gets all over everything. It’s potent, but does not overpower the chicken itself. It goes well with carrot sticks and tastes great on celery.

My wife is a genius!

You may not be able to find the syrup used in the recipe in your area.  If not you can order some here. We’re also going to post a recipe for it in the near future, because it’s truly amazing. If that’s not possible, use dark corn syrup and steep some crushed roasted pecans in it for a bit before adding the orange juice.  It won’t be exactly the same, but it should be close.

No matter what, you have to try these.  They’re on my kids favorites list now so I’m sure we’ll be making them again soon.

Yield: 10 ounces wing sauce

Sweet Chili Pecan Wing Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Sweet Chili Pecan Wing Sauce. Sweet, spicy, gooey, and a perfect twist on your hot wings tray!

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Ingredients

• It probably goes without saying, but you'll need freshly-cooked chicken wings....
• 8 ounces Toasted Pecan Syrup (Recipe coming soon)
• The juice of 1 orange
• 2 Tablespoons Sweet Chili Sauce
• Salt and pepper to taste

Instructions

1. Heat toasted pecan syrup and orange juice in a small saucepan over medium low heat until the juice is fully combined with the syrup. Add the chili paste and stir to combine. season to taste.
2. Transfer sauce to a large bowl. Toss batches of freshly cooked chicken wings in sauce until well coated.
3. Serve immediately or at room temperature.
4. Share and enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 116Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 5mgSodium: 33mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 2g

Nothing. Nada. Zip. These wings are an absolutely fabulous departure from traditional Buffalo style wings, and the kids ate ’em like they were going out of style!

Links to other recipes like this:

• Baked Parmesan Garlic Chicken Wings, from Steamy Kitchen
• Rocket Hot Asian Style Chicken Wings, by yours truly
• Asian Buffalo Wings, from White on Rice Couple