A Canadian spin on the chicken wing—because why should “buffalo” get all the glory?
Courtesy of Margaret Bose-Johnson, kitchenfrau.com, Stony Plain, Alta.
Preheat the oven to 425°F (220˚C). Line a large, rimmed baking sheet with parchment paper that sticks up on all sides.
In bowl, toss chicken wing sections with oil, salt and pepper. Spread wings on prepared baking sheet, reserving remaining oil in bowl. Bake for 30 minutes.
Meanwhile, prepare sauce: In 2-cup liquid measuring cup, combine jam, mustard, Sriracha sauce, soy sauce and vinegar. Using immersion blender, blend until smooth. (Alternatively, blend ingredients in regular blender.) Pour sauce into bowl with reserved oil.
Remove baked chicken wings from oven; use tongs to transfer chicken to bowl. Toss to coat evenly with sauce.
Return wings to baking pan, spreading in single layer. Bake for 10 minutes, then flip, stirring them around in any puddles of sauce to get maximum sauce onto each piece. Bake 10 to 15 minutes more, until sauce is sticky and wings are browned in spots.
Transfer to serving bowl. Garnish sesame seeds and green onions, if desired.
Try substituting prepared horseradish instead of the Dijon mustard.
If you don’t have a blender, just pick out large chunks of apricots from jam, or push jam through a large-mesh strainer, then stir together with other sauce ingredients.