Sticky, Kicky Chicken Wings with Cilantro Yogurt | Midwest Living
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Sticky, Kicky Chicken Wings with Cilantro Yogurt

Sticky, Kicky Chicken Wings with Cilantro Yogurt

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  • Makes: 6 servings
  • Yield: 12 drumettes and wingettes and 3/4 cup yogurt dipping sauce
  • Hands On 20 mins
  • Total Time 55 mins

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The name says it all--serve these baked Cajun-spiced wings with plenty of napkins and a cold drink!

Ingredients

  • Nonstick cooking spray
  • 2 pounds chicken wings, tips removed and divided at joint
  • 1 tablespoon vegetable oil
  • 2 teaspoons Cajun seasoning, divided
  • 1/2 cup jalapeno jelly
  • 1/2 lemon, zested and juiced (1 tsp. zest, 1 1/2 Tbsp. juice)
  • 1 teaspoon orange zest
  • 1/4 teaspoon kosher salt
  • 6 ounces plain lowfat yogurt (not Greek)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Preheat oven to 450 degrees . Line a 15x10x1-inch baking pan with aluminum foil and coat with nonstick cooking spray. In a large bowl combine the wings, vegetable oil, and 1 teaspoon of the Cajun seasoning. Toss to coat. Arrange in an even layer on the prepared baking pan. Bake for 20 minutes.
  2. Meanwhile, in a large bowl stir together remaining 1 teaspoon Cajun seasoning, the jalapeno jelly, lemon zest and juice, orange zest and salt. Remove and reserve 1/4 cup of the jelly mixture. Add the partially baked wings to the remaining jelly mixture in the bowl and toss to coat. Return to the baking pan. Bake 15 to 20 minutes more or until mahogany colored, tender, and an instant read thermometer inserted in a wing portion registers at least 170 degrees F.
  3. Place reserved 1/4 cup jelly mixture in a separate large bowl. Add cooked wings. Toss to coat. Stir together the yogurt and cilantro. Serve wings with the yogurt sauce.

Nutrition Facts

(Sticky, Kicky Chicken Wings with Cilantro Yogurt)

Servings Per Recipe 6, pro. (g) 18, Riboflavin (mg) 0, sugar (g) 14, Thiamin (mg) 0, fiber (g) 1, Trans fatty acid (g) 0, Polyunsaturated fat (g) 4, Monounsaturated fat (g) 6, carb. (g) 16, sat. fat (g) 4, iron (mg) 0, calcium (mg) 63, Potassium (mg) 215, sodium (mg) 237, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 105, Folate (µg) 8, Fat, total (g) 15, vit. C (mg) 3, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 270, vit. A (IU) 215, Niacin (mg) 4

Comments (1)

gallolis wrote:
Other than getting three large bowls dirty, this recipe is a great switch from typical wings. I had never used jalapeño jelly before and the wings I make are always traditional Buffalo-style as my husband is from that area. These wings start with a sweetness with the heat at the end. We will definitely make them again. The only negative is that the skin seemed crispy at first, but after tossing them with the sauce the first time and continuing the bake and then tossing them again, the skin really wasn't crisp or tight. I might give this sauce a try on boneless/skinless chicken breasts or even a pork tenderloin.

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