Beijing "Sticky" Wingz

As we all know yesterday was Super Bowl Sunday (did your favorite team win?), and I was invited to a Super Bowl party.  Of course I couldn't go empty handed so I decided to reference my handy dandy Cook This Not That book to see what appetizer recipes I could choose from to prepare for the occasion.  I chose their Beijing Wing recipe and adapted it to make it my own, hence the name Beijing "Sticky" Wingz.  These wings are great for any type of casual gathering (recipe can be doubled) or for a nice laid back meal at home.  Judging by all the bare bones lying on empty plates, I'd say the wings were a hit!  What were some of your favorite Super Bowl snacks?

Beijing "Sticky" Wingz

Ingredients

• 1/2 cup low-sodium Soy Sauce
• 1/4 cup Brown Sugar
• 4 cloves Garlic, minced
• 1 Tbsp grated fresh Ginger
• 2 lbs Chicken Wings
• 2 Tbsp Butter
• 1 Tbsp Sriracha
• 1/2 cup Sweet Chili Sauce
• Juice of 1/2 lime
• 1/2 Tbsp dried Parsley for garnish (optional)

Preparation

1. Combine the soy sauce, half the brown sugar, the garlic, and ginger in a sealable plastic bag.  Add the wings, mix to coat, and seal the bag.  Marinate in the refrigerator for at least 1 hour or up to 8.
2. Preheat the oven to 450 degrees.  Remove the wings from the marinade and lay out on a baking sheet lined with lightly oiled aluminum foil, making sure they're evenly spaced.  Roast for about 15 minutes, until the meat firms up and is cooked through and the skin begins to caramelize and crisp up.
3. Heat the butter, sriracha, lime juice, sweet chili sauce, and the remaining brown sugar in a large nonstick skillet.  When the butter has melted, add the wings and saute' for 2 to 3 minutes, until the sauce clings lightly to the chicken.  Garnish with the dried parsley.

*Makes 4 servings

*290 cals, 10g fat (4.5 saturated), 890mg sodium

*Cost per serving: $1.94

Compare to: Outback Kookaburra Wings, 1,377 cals, 100g fat (31g saturated), 3,819mg sodium, $7.95