Featuring Medjool dates, this recipe brings out the unique sweetness of roasted dates and honey blended into a Mediterranean-style wing sauce. —Lidia Haddadian
Test Kitchen Notes
These roasted date and honey wings are packed with sweet and tangy flavor! At first, I was very nervous about how much tomato sauce there was in this sauce recipe. However, the roasted dates and honey give it a nice sweetness, which is balanced out by the apple cider vinegar and lime juice. The flavors deepen and caramelize when cooked on the wings. My favorite part of this recipe was the roasted dates. I already love dates but their flavor when roasted reaches a deeper sweetness. Overall, this recipe was fantastic and I would definitely make it again. —appetitesanonymous
4 to 6
ground black pepper
pitted Medjool dates (about 8 dates)
apple cider vinegar
honey, extra for garnish
finely chopped chives
In This Recipe
Preheat oven to 400°F. Line a large sheet pan with parchment paper; set aside.
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.
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).
In a food processor, purée roasted dates, tomato sauce, olive oil, vinegar, lime juice, honey, and paprika; transfer to a large bowl.
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.
Drizzle with extra honey. Sprinkle with sesame seeds and chives; dig in!