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.
Did you make this recipe?
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What do you mean by roasted red pepper? Is that something you can find at a grocery store? I made your wings and they were very good!
By “roasted red pepper” – I mean red bell peppers that are roasted. You can roast them yourself or find roasted red peppers jarred at the grocery store.
Actually, I just realized it says foil, but I followed the pictures and grabbed parchment paper. Could that be the problem?
Not at all. They should still crisp up with the use of parchment paper.
Mine did not turn out crispy and I followed the instructions. Any tips?
Dana, you can broil these at the end of baking time for 2-3 minutes until the desired crispness is reached.
Can’t WAIT to try this recipe! Perfect for upcoming football season!
I made this for my family. My daughter loves it and my son continues to rave about it! My son is not partial to any meat with bones, but he said this is the only recipe where he did not mind bone-in. I added a bit more brown sugar, used chopped onions (did not have any onion powder on hand), and simply crushed the chopped onions a bit. I also added a bit of white pepper, and did not use any smoked paprika. I did not have any on hand, but I am sure it would really make the sauce even the better. I made extra sauce in a separate bowl and used this to coat the chicken after I turned it. I did not make the dipping sauce. (As a note, I am a pescatarian, so I did not taste it after prepared. But, after following the recipe precisely, it came out perfect – per my children.) My husband is on his way home. I can not wait for him to taste it!
Hi Chung-Ah:
I can’t wait to make this! I bought all of the ingredients from the grocery store!
I just have a question in regards to the measurements of each ingredient. It seems like it’s not enough. Or am I just underestimating the measurements? The measurements for the dip also seem like it’s for one person. I know you’re the expert, so please correct me if I am wrong.
I’ve made this recipe several times using the listed out measurements and have always been successful. But please feel free to adjust them as needed to suit your preferences.
Do you mix all the ingredients together first then mix the chicken wings in the bowl?
Fallon, please refer to the directions:
“In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.“
i have the same sour cream question…is it necessary because i dont have any on hand :/
Sour cream is a crucial ingredient in this recipe. I do not recommend omitting.
Do you think leaving out the onion powder will ruin the recipe?
Brandi, feel free to use or omit the onion powder but I cannot speak for how much this will change the taste of the overall dish.
Where do I purchase goat cheese?
Roxie, you can find goat cheese at your local grocery store.
What can I sub the sour cream for?
What is your reason for substitution? Do you have a dairy allergy? Do you not have sour cream on hand? I need a little more information to answer appropriately.
I made the chicken tonight (using boneless, skinless thighs-since that’s what I had on hand) and it was SO AMAZING. We absolutely loved it. Thanks for a great recipe!
Lauren – how many minutes did you bake the thighs for? I foresee it being more than 25 minutes as the case with the wings. Thanks!
Do you leave the skin on or take it off ?
Jamie, I recommend leaving the skin on.
Made these last week and they were really delish! Next time, I’ll convert these flavors to a grilled chicken pasta dish.
Any suggestions of a substitute for goat cheese? How about cream cheese? Thanks in advance for any suggestions.
Karen, there really is no true substitute. I’ve honestly never tried using cream cheese. My readers have suggested feta but the results were not optimal. I suggest using the ingredients on hand to obtain the best results.
Hi Chung-Ha – I included your recipe on a Chicken Wings round up that I posted yesterday. Here’s the link if you’d like to share: http://www.familybalancesheet.org/2014/01/20-chicken-wing-recipes.html
Your wings look delicious!
I do not have goat cheese and saw the question above about substituting the cheese…will Feta work…I would think that roasted red pepper and Feta might be nice…I’ll let you know…
I tried these wings last night and they were great…I did sub the Feta for Goat and while I am a Feta Fan it was to tart and over powered the flavor of the wing…will make again but will try the goat cheese…thanks for a new “wing ding”
You can also substitute cream cheese and use the same amount it called for the goat cheese.
Do I rub the olive on the wings prior using the spices?
Not necessarily. You can rub it in together with the spices.
Can I use chicken tenders / chicken breast instead? If so, do I need to adjust the oven temp and / or time baked?
Thanks!
Julie
Julie, you can use chicken tenders/breasts but you will have to adjust cooking time as needed.
This looks like something my fiance would love!
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