Root Beer Jalapeno Chicken Wings

Prep Time
Cook Time
Ready In

Recipe: #42877

May 25, 2024

Categories: Chicken Wings, Spicy, more

"These are fantastic, just the right amount of heat for me. The recipe is for 1 pound of wings but can easily be doubled or tripled depending on how many people you are serving. 1 pound per person is a good serving size."

Original is 1 serving


  • Serving Size: 1 (724.7 g)
  • Calories 667.7
  • Total Fat - 17.4 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 1088.9 mg
  • Sodium - 3779.8 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 2.1 g
  • Sugars - 17.3 g
  • Protein - 84 g
  • Calcium - 76.9 mg
  • Iron - 11.8 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix the marinade ingredients in a large resealable bag and add the chicken and garlic.

Step 2

Swish to spread ingredients evenly over the wings.

Step 3

Seal removing as much air as possible and refrigerate for at least 6 hours or overnight.

Step 4

Preheat oven to 425 degrees Fahrenheit.

Step 5

Pour the bag's contents into a microwavable bowl and microwave on high for 3 minutes, stir and microwave for another 2 minutes.

Step 6

Remove the wings from the marinade, (discard marinade) and place the wings on a parchment paper lined rimmed baking sheet that has been drizzled with the oil.

Step 7

Place in the preheated oven and cook for 15 minutes.

Step 8

In the meantime, whisk the sauce ingredients in a glass measuring cup and microwave on high for 1 minute.

Step 9

Mix the slurry ingredients, and whisk into the sauce; return to microwave and cook for another minute.

Step 10

Stir the sauce and set aside.

Step 11

After the 15-minute cooking time, turn the wings over and cook for another 10 minutes. Remove from oven and check to see if the wings are cooked. This will depend on the thickness of the wings. To ensure they are cooked, check that there is no pink close to the bone.

Step 12

Pour the sauce into a large bowl and toss with the wings.

Step 13



No special items needed.

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