Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce
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Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!
Having a day off of a 5-day workweek sounds like a mini-vacation but I actually spent the entire day cooking and doing some major cleaning around the house. Ever since I started working, there is just no time to clean! But seeing that I had some down time, I busted out the vacuum, the swifter, and the 409. It’s seriously baffling as to how dust accumulates so quickly! No matter how often I clean, there’s just so much dust that piles up on every thing around the house! Ugh.
In addition to being annoyed by the unknown origins of dust around the house, I also spent the latter half of my day being completely angry/upset/frustrated/irritated after paying off my $360 speeding ticket. Well, actually it was $370 since they charged me $10 for paying online. Ridiculous, right? I just can’t help to think how much crap I could buy with $370! I could finally get the pasta attachment for my KitchenAid and the red Le Creuset round Dutch oven.
I could go on and on about how I could spend the $370 but it would just make me more angry so let’s move on to something more pleasant, like these awesome wings. When Jackie from Domestic Fits first posted this, I knew that I immediately had to make them. Her wings were so wonderfully crusted, and that creamy roasted red pepper dipping sauce just tipped it to absolute perfection. I followed the recipe exactly as is and it was just as I had imagined it – crisp on the outside and completely succelent in every bite. And once you dunk them (yes I said dunk and not dip) in this amazing sauce, it’ll serve as a wonderful complement of flavors.
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
For the Roasted Red Pepper Cream Sauce
- ⅓ cup roasted red pepper, chopped
- 2 ounces goat cheese
- 2 tablespoons sour cream
- ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
- In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
- Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
- Serve wings immediately with dipping sauce.
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I would like to make these ahead of time for a party…Have you ever tried freezing wings after baking and then reheat the day of party? I thought I would make dip the day of party.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
How do I get that crisp/ dark color? I’ve tried scrolling through the comments.
Bri, you can broil these at the end of baking time for 2-3 minutes until the desired crispness is reached.
I made these last week and they were sooooooo delicious!!! It was just hubby and me but he was freaked out by the sauce so he had his with BBQ sauce instead. I saved the leftover sauce and had it with a turkey burger the other night…delish! I’m doing the chicken legs again tonight:)
Is there a way to make the dipping sauce dairy free? I am making this for a group of friends and one of them is allergic to dairy products?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute(s) that will not drastically alter the overall taste/texture of the dish. Please use your best judgment to suit your dietary restrictions.
This recipe sounds amazing, I love that you can find almost all of these ingredients already in your kitchen. I do want to ask two questions. If I want to use chicken legs (my local supermarket doesn’t always have what i want) will doubling the recipe help? I also want to ask if I can substitute greek yogurt for the sour cream, I don’t want to buy the sour cream if I can use greek yogurt since I plan on making another dish using greek yogurt. otherwise the sour cream will just sit in the fridge.
Thanks!!
Yes, doubling the recipe may be a good idea. Greek yogurt will also be a great, healthy substitute!
Tonight’s dinner thanks
Do you have the nutritional info for the recipe? I can’t wait to try these.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Thanks for your help!!!
I tried this recipe and my parents loved it! Though I used chopped onions since I didn’t have onion powder. Thanks for this great recipe 🙂
Hey,
I’m a very new person to the cooking world so I just want to make sure. I’musing raw wings and they will cook fine if I just bake them?
Yes, the chicken will cook just fine.
I noticed you stated to use foil on the cookie sheet but you yourself used parchment paper, does that make a difference? which do you prefer?
You can use either – it’s really up to you and your personal preferences.
Can I put the spice mixture together and coat the wings a day in advance before baking the following day?
Unfortunately I cannot answer this with certainty as I have not tried making this ahead of time myself. Please use your best judgment to make this in advance if you choose to do so.
I love your site I have made a bunch of your delicious recipes. I made these wings before and really liked them but I was wondering if you had any suggestions about cooking them in a slow cooker then baking them to get the crispy texture. I want to make them for a party and have limited oven space. THANKS!
Unfortunately the wings will not have that oven-crispness if made in the slow cooker. However, you can give this slow cooker recipe a try – https://damndelicious.net/2014/10/01/slow-cooker-sticky-chicken-wings/. These wings literally fall off the bone, and you can always broil them at the very end to help crisp them up!
Hi. I would also like to make for a party but don’t have much time. Can I use frozen uncooked wings. Also I just realized in dont have chili powder. What is a good substitute?
Anita, it is best to use thawed wings. As for the chili powder, you can certainly substitute something else but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Hi Chungah. Thank you. I’m making these right now. I used Cheyenne since my crowd likes spice. I sampled one and I must say I hope they make it to the party.
I think you are going to be my key to FINALLY learning how to cook (at age 45). You are making my new year’s resolution much easier to attain. Thank you! 🙂
It’s ironic that you’re in L.A.– my sister is a pretty accomplished chef and has a restaurant there. Unfortunately, none of her culinary skills got passed along to me. 🙂
Hi, this recipe sounds delicious! Have you ever tried this with frozen wings, or would you recommend thawing them first? Frozen is all I have on hand but I’m not sure I’ll have time to defrost them. Thanks.
It is best to thaw the wings first.
Can I make a day ahead of time and serve cold??? Will they still taste good??
These are actually really best when served immediately.
I have made this twice now. I used drumsticks the first time, and chicken breast the second time and they both came out kind of flavorless. Am I missing something?
Yes, Kara, this recipe is really optimal for chicken wings, not drumsticks or chicken breasts.
I’m featuring these on my food truck next week at a tailgate event! Super excited to make them!
This has become our favorite chicken wing recipe. I tend to make this in bulk for many people. It’s a fantastic meal to take to others as a casserole alternative. 🙂
Having made this wonderful recipe so many times now, I have learned a short cut for just a slight difference. If foregoing the dip is more convenient, I have simply used fresh garlic, onion, and puréed them w/ seasonings w/ jarred roasted red pepper. I usually marinade the wings for a day or so in the fridge.
Making a ziplock gallon baggie’s worth for a single parent friend, so that all they have to do is bake or grill is a nice gesture. Everyone has loved these! Thank you for sharing your recipe treasures! 🙂
I don’t have a food processor to make the sauce can i use a blender instead?
Yes, absolutely.
Will grilling work for these?
Yes, absolutely!