You aren’t winging it anymore!
Eating chicken wings makes me wish I had a game to watch.
Any game.
They seem to be the perfect pastime–your mind is racing, the teams competing, you’re on the edge of your seat, you need something to do with your hands, something to look at and briefly take your mind off the scoring horrors but not that much, something with sustenance… something to see you through the long, hard game.
Your emotional investment needs real fuel, savory fuel, not another big bowl of crunchy, salty things. Yo–we’re talking protein power, kids. Chicken power, I mean.
And definitely save those chicken bones for your next batch of chicken stock, ok! I like making mine in the Instant Pot these days but a slow cooker or big ol’ pot on the stovetop all work to get some stock a bubblin’.
Squash Glazed Chicken Wings
Ingredients
- 5 pounds chicken wings with end of wing removed if you prefer (save to add to stock!)
- 1/2 butternut squash peel removed and chopped into 1/2 inch cubes
- 1/3 cup tamari sauce wheat-free
- 1/4 cup olive oil
- 3 garlic cloves roughly chopped
- 1 onion roughly chopped
- 1- inch knob of ginger peeled and roughly chopped
- juice of one lime
- zest of one lime
- 1 teaspoon fish sauce optional
- 1/8 teaspoon cayenne pepper optional
Instructions
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Preheat oven to 400 degrees. Prepare your baking trays by setting a wire cooling rack over each (so the wings may cook on all sides).
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Place about 12 wings per tray, skin-side down. Bake in oven for 15 minutes.
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Meanwhile, combine all remaining ingredients in a medium pot, let come to a boil, cover and cook until the squash is soft, about 5 minutes. Remove from heat and place contents in a food processor, chopping until a smooth paste has formed. Move paste to a large bowl.
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Take chicken wings out of the oven and toss in the squash mixture, then gently place back on their wire trays, skin side up for another 15 minutes, a total of 30 minutes cooking time.
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