6-8 appetizer servings
1 cup white wine vinegar
½ cup light brown sugar
3 tablespoons Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves
1 tablespoon garlic powder
1 tablespoon cayenne pepper
4 teaspoons salt
1 teaspoon dried oregano
6 tablespoons honey, divided
2 pounds chicken wings, split into two pieces
½ green pepper, seeded and chopped into ½-inch dice
3 scallions, roughly chopped
1 rib celery, roughly chopped
2 cloves garlic, roughly chopped
⅓ cup olive oil
¼ cup white wine vinegar
2 tablespoons ketchup
2 tablespoons Dijon mustard
1½ teaspoons paprika
½ teaspoon salt
¼ teaspoon file powder
⅛ teaspoon cayenne
- Combine all ingredients except two tablespoons of honey and chicken wings in a large resealable plastic bag. Add wings and toss well to coat. Cover and refrigerate 4−5 hours or overnight.
- Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil and place a cooking rack on top of foil. Lightly oil the rack or spray with nonstick cooking spray. Drain marinade from chicken into a small saucepan and cook over high heat until marinade thickens a bit and reduces by half, about five minutes. Place wings on prepared rack and brush with the reduced marinade, using all of it.
- Bake wings for 50 minutes, turning halfway through. Turn wings again and brush with remaining 2 tablespoons of honey. Continue to roast until deep golden brown, about 10 minutes. Serve hot with Creole Sauce.
- Place green pepper, scallion, celery, and garlic in the bowl of a food processor and process for a minute to pulse the vegetables into small pieces. Add all remaining ingredients and process for one to two minutes until incorporated. Cover and refrigerate.
- from Ellen Gansen, Charleston, SC