Baked Apple Butter Brown Sugar Wings
Baked brown sugar crusted wings sweetened with apple butter and finished with a Sriracha cream drizzle for a spicy kick!
It’s finally beginning to feel like fall around here. The weather is getting a bit cooler, the leaves are changing colors, and of course, there’s Sunday football every week. But even though I don’t watch a single game of football, I can always indulge in the football party food, whether it’s faceplanting myself in this hot cheesy corn dip or licking my fingers off clean with these apple butter brown sugar wings.
Now I’m not the biggest fan of wings, mainly because I don’t like to get my hands dirty when I’m eating. But Jason made a request the other day that he was craving two things in particular – wings and french fries. And since he never makes any kind of food requests and so graciously eats all of the blog food – with the exception of quinoa, of course – I just had to oblige.
So with a jar of Musselman’s apple butter, I decided to make these chicken wings a bit sweet. With a bit of brown sugar and fragrant spices, these babies are baked to crispy goodness with a sweetened apple butter glaze. The sweetness from the apple butter is beautifully balanced with the Sriracha cream sauce, giving it a hint of heat and perfecting that combo of sweet and spiciness in every bite.
You can dip, dunk, slather or drizzle on the Sriracha cream sauce. I would prefer the dunking method but as my hand model was at school for the day, I had to opt in to the drizzling method for photographic purposes.
Be sure to check out Musselman’s new e-recipe book for more apple butter recipes!
Baked Apple Butter Brown Sugar Wings
Ingredients
- 3 pounds chicken wings
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 cup sour cream
- 1 tablespoon Sriracha, or more to taste
For the apple butter glaze
- ¼ cup Musselman’s apple butter
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- In a medium bowl, whisk together apple butter, brown sugar, apple cider vinegar and Dijon; set aside.
- In a large bowl, combine wings, vegetable oil, brown sugar, garlic, onion and chili powder, paprika, salt and pepper, to taste.
- Place wings onto prepared baking sheet and baste apple butter glaze on one side of the wings. Place into oven and bake for 25 minutes, using metal tongs to turn at halftime and basting with apple butter glaze on other side of wings.
- To make the dipping sauce, whisk together sour cream and Sriracha.
- Serve wings immediately with dipping sauce, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by Musselman’s. All opinions expressed are my own.
Superb! My new favorite recipe for wings. My boyfriend loves them too. Somebody please invite me to a party so I can show off.
Once again, Chunga, you have handed me a sure-fire, even-turns-out-like-the-picture triumph. Damn Delicious!
tasted great! i left the mustard out and smoked them. tasted awesome. had franks and sour cream since i had no sirracha…still goodr
Great!
I just made these they came out really really good . I’ve been looking for a new wing recipe and this is a keeper. Thanks
Cool! So glad it turned out great for you!
Hi Chungah! These look great. If I use thighs, how long do you recommend baking them?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made the Zuccini Pancakes and substituted red onion for garlic and they we awesome Big hit. thanks for the receipe.
Yummy! I just made these though I “fried” the wings naked in my phillips air fryer and then tossed in the sauce.
I used maple sure instead of brown sugar because of allergies, and sriracha mayo instead of source cream, for the same reason.
This recipe is amazing! Made it tonight and had to share – used approx 2 lbs of chicken breast instead of wings, measured the garlic but only used some Cajun and a bit of pepper and cumin. Next time will probably just season on top instead of messing up another bowl (only because I’ll probably be in a rush!). But the apple butter sauce – that is where the magic happens. I wouldn’t change a thing about it! I just spooned some on top of the chicken breasts and let it bake – perfection. For 3 breasts, there was some excess sauce (I did not flip them and re sauce halfway) but it was perfect – thank you!
Tried these with chicken drumsticks and they turned out amazing!
Just finished making the wings, my house smells FREAKEN awesome. Made them for a party we are heading to, can’t wait to try them!! They came out just like the picture!!
I made these last night along with the garlic parm potato wedge fries. My family can’t stop raving about them. They said they were the best wings they’ve ever eaten. Even my son who doesn’t eat animal products ate two of them. Love this wonderful recipe. Thank you
Omg…. it was damn good!!! My bf and I had wing night at home with this and your sriracha wing recipe… I have to thank you for making our night perfect!!
Oh, I couldn’t find apple butter in Seoul, so I needed to make it by myself for this recipe hah…. Lol thank you again for posting this recipe 🙂
Wonder if i can use frozen wings for this. If so, should I need to thaw it??
Yes, the wings should be thawed.
We’ve made these like 3 times now but using pork tenderloin. Amazing. Passing it on to my family 😀
Pingback: Wing Wednesday: Baked Apple Butter Brown Sugar Wings | Accounting for Taste
So if I can’t find Musselman’s apple butter, is there an alternative??
You can try making homemade apple butter. It’s incredibly easy, and you can even use apple sauce as a base for a quick shortcut.
Pingback: Friday Favorites | Iowa Girl Eats
I made this and it was absolutelyyyyyyy delicious. i just started a blog where i post the different recipes that i try. If you don’t mind, i would love to post this on my blog. i will use the pictures that i took myself and credit you for the recipe. i will even send you a link when i’m done 🙂
I’m so glad you had a chance to make this! You are more than welcome to use this recipe for your blog – I just ask that you do not copy and paste the recipe. It is best to include your adaptations and rewrite the instructions in your own words.
All the recipes posted look delicious. Will definitely try some of them Can you please post a good recipe for Siopao (Char-bao) not sure of the spelling and and also the filling for Siopao.
Thanks in advance!
Love the flavor on these, they turned out really good. I think next time I’d crisp them under the broiler or on the grill for a few minutes with jus the spices on them and then add the glaze later or just toss the wings in the glaze at the end and bake another few minutes. Otherwise these were delicious.
I made these last night. Very good! I might bake them on a cooling rack on top of a cookie sheet next time to get them more crispy. Very tasty. I also made my dipping sauce spicier. Thanks!