Best Baked Garlic Balsamic Wings With Spicy Avocado Greek Yogurt Dipping Sauce Recipes

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP

Crispy Baked Moroccan Chicken Wings with Yogurt Dip image

Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 55m

Yield 4

Number Of Ingredients 18

Ingredients

2 ½ pounds chicken wings
1 ½ tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Non Stick Aluminum Foil
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 ½ tablespoons honey
½ teaspoon salt
¼ teaspoon pepper

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g

BAKED CITRUS WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Baked Citrus Wings with Spicy Avocado Greek Yogurt Dipping Sauce image

No need to deep-fry these pineapple-glazed wings: Bake them up and dip them in an avocado-jalapeno sauce.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

1/4 cup plain Greek yogurt
1 avocado, halved, pitted and flesh scooped out
1 jalapeno, stemmed, seeded and chopped
Juice of 2 limes
Kosher salt
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
1/2 cup pineapple preserves
2 teaspoons finely grated fresh ginger
Juice of 2 limes
Juice of 2 oranges
Pinch of cayenne pepper
2 scallions, thinly sliced

Steps:

Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.
Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.

BAKED GARLIC BALSAMIC WINGS WITH BLUE RANCH DIPPING SAUCE

Baked Garlic Balsamic Wings with Blue Ranch Dipping Sauce image

Chicken wings are baked until super crispy and then tossed with a sweet and tangy balsamic-honey glaze and whole cloves of roasted garlic and served with a cool buttermilk-blue cheese sauce for dipping.

Provided by Food Network Kitchen

Time 1h45m

Yield 6

Number Of Ingredients 15

Ingredients

1/4 cup sour cream
1/4 cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons buttermilk
1 tablespoon chopped chives
2 cloves garlic, finely grated
Kosher salt and freshly ground black pepper
2 heads garlic
4 tablespoons olive oil, plus more for oiling the pans
4 pounds split chicken wings, wing tips removed
Kosher salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 tablespoons honey
2 sprigs thyme
1/2 teaspoon crushed red pepper flakes

Steps:

Whisk together the sour cream, mayonnaise, blue cheese, buttermilk, chives and garlic. Season to taste with and pepper. Refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
Squeeze the baked garlic from the heads into a large bowl. Combine the vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons of oil. Whisk into the bowl with the garlic.
Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce.