Festival Classic Dinner: Grilled Sticky Chicken Wings and Garlic Mashed Potatoes

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 3 lbs chicken wings, tips removed 1/2 cup soy sauce 1/2 cup brown sugar 1/4 cup apple cider vinegar 2 cloves garlic, minced 1 tsp ground ginger 1 tsp smoked paprika Salt and pepper to taste 6 large russet potatoes, peeled and cubed 8 cloves garlic, minced 1/2 cup butter 1/2 cup milk or cream 1/2 cup grated Parmesan cheese

Instructions

1. In a large bowl, whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, ground ginger, smoked paprika, salt, and pepper. Set aside.
2. Pat chicken wings dry with paper towels and add to the bowl with the sauce. Toss until evenly coated and refrigerate for at least 30 minutes or up to overnight.
3. Preheat grill to medium high heat (around 400°F). Grill wings for 25 30 minutes, turning every 5 minutes and brushing with additional sauce until sticky and cooked through.
4. In a large pot, boil cubed potatoes in salted water until fork tender, about 15 20 minutes. Drain well.
5. Add minced garlic, butter, milk or cream, and Parmesan cheese to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve wings with mashed potatoes, garnished with fresh parsley if desired.

Chef’s Insight

To achieve the perfect sticky consistency, be sure to use brown sugar instead of white sugar in the sauce.

Notes

This recipe is a twist on the famous Buffalo-style wings, adding sweet and savory flavors for an unforgettable experience.