When you dream of chowing down on game day food, we guarantee you dream of wings. These chicken wings from Giada De Laurentiis’ digital e-mag, GiadaWeekly, aren’t fried, they’re broiled, so you can feel a lot better about eating a few (or more) of them. Plus, they’re super easy to prepare for a crowd!
⅓ cup sugar
⅓ cup sherry vinegar
⅓ cup harissa
1 pound chicken wings, tips removed and wings split
1. In a small sauce pan over medium high heat, combine the sugar and vinegar. Stir with a wooden spoon until the sugar dissolves. Reduce heat to medium and simmer for 5 minutes or until slightly thickened. Stir in the harissa. Allow the mixture to cool completely.
2. Place the chicken wings in a zipper-lock plastic bag. Add three-quarters of the chili mixture to the wings, seal the bag, and toss to coat. Place the bag in the refrigerator and allow the wings to marinate for 2 hours.
3. Preheat the oven to 400°F.
4. Spray a small, rimmed baking sheet with nonstick cooking spray. Pour the contents of the bag onto the baking sheet, spreading the wings out so they do not touch each other. Place the sheet in the oven and bake for 25 to 30 minutes, flipping the wings halfway through cooking, until they are cooked through. Remove the wings from the oven and brush with the remaining glaze.
5. Preheat the broiler to high. Place the wings under the broiler until the skin is crispy and the glaze is sticky, about 3 minutes. Serve warm.