Roasted Dates & Honey Wings

By • February 27, 2017 0 Comments

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Author Notes: Featuring Medjool dates, this recipe brings out the unique sweetness of roasted dates and honey blended into a Mediterranean-style wing sauce. Lidia Haddadian

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Serves 4 to 6

  • ½ teaspoons ground ginger
  • ½ teaspoons ground turmeric
  • 2 teaspoons kosher salt
  • ½ teaspoons ground black pepper
  • 2 pounds chicken wings
  • 1/4 cup all-purpose flour
  • 3/4 cup pitted Medjool dates (about 8 dates)
  • ½ cups tomato sauce
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons honey, extra for garnish
  • 1 tablespoon sweet paprika
  • ½ tablespoons sesame seeds
  • 1 tablespoon finely chopped chives
  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper; set aside.
  2. In a small bowl, combine ginger, turmeric, salt and pepper; in a large bowl, season wings with salt/spice mix; coat wings with flour, tossing gently.
  3. Lay coated wings over prepared sheet pan; wrap dates in foil (slightly open) and place next to chicken wings on the side of sheet pan; bake for 20 minutes; remove dates; continue baking chicken wings till cooked through and skin is crispy (about 30 additional minutes).
  4. In a food processor, purée roasted dates, tomato sauce, olive oil, vinegar, lime juice, honey, and paprika; transfer to a large bowl.
  5. Toss hot baked wings in date sauce; transfer back to sheet pan and bake for another 15-20 minutes or till wings are sticky and caramelized.
  6. Drizzle with extra honey. Sprinkle with sesame seeds and chives; dig in!

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