Let me tell you about my love for hot wings over the years. Every few months, I crave really greasy, hot deep fried wings with lots and lots of hot sauce – and of course blue cheese dressing to dip them in, I just didn’t like the way I felt after eating them. Once I started baking my wings, I don’t even crave the fried ones anymore.
Probably about a year or so ago, we started a really bad habit in this house (obviously, cooking goes on a lot around here) of frying food, which we never had a habit of doing. I’m a nurse – why would I be doing that – I know better! So, lately I’ve been trying to scale back on the frying and do more baking and steaming. I’ve always used olive oil for sautéing and canola oil for other things, but lately I’ve started using corn oil. I found out that corn oil has a higher smoke point than olive oil, and is more neutral, which helps to bring out the flavors of your food. And, if you didn’t know this little tid bit – the higher the smoke point, the more cooking methods you can use it for. Also, a recent research study found that corn oil helps lower cholesterol more than extra virgin olive oil. For more information about the study, go to Mazola.com.
Don’t ever say I didn’t teach you anything.
These wings are baked until crispy, then brushed with a sweet and spicy glaze. I also made a cool dip to counter the Sriracha. Feel free to adjust the amount of Sriracha in the glaze mixture to suit your heat tolerance. The amount I used is just enough to give it a little kick, but not too hot.
Here’s your printable-