LiberTerre Chicken Wings
By: Julie Miguel, Food Blogger

For me, the most enjoyable part of watching sports is the food.  With the Super Bowl this weekend, I cannot wait to make some of my favourite game day dishes like this Sweet & Spicy Chicken Wing recipe!  Chicken wings are one of those party foods that you can make in large quantities and with very little effort involved.  Traditionally, chicken wings are deep-fried to get that crunchy skin everyone craves.  However, I’ve come up with a way to make crispy and saucy wings without all of that oil.  In this recipe, the wings are baked and then broiled for a short time after they are coated in a simple sweet and spicy sauce.

For this recipe, I have used LiberTerre chicken wings.  LiberTerre chicken is raised without the use of antibiotics and added hormones and are also fed and all grain diet.  Their Canadian raised chicken is also air-chilled which keeps the meat tender and juicy when cooked and helps to preserve the natural flavour of the chicken.


LiberTerre Chicken Wings


If you have a lot to prepare for game day, here is a little cheat you can use to make this recipe even easier.  The night before, create the rub and coat the wings.  In a separate container, prepare the sauce.  Cover and refrigerate both bowls overnight.  On game day, simply bake then broil your wings according to the recipe below. Eliminating any game day prep ensures you won’t miss out on any of the action!

I’ve also made sure this recipe is really easy to make so that even the most reluctant home cooks and sports fans can score a touchdown in the kitchen! If you don’t like spice, reduce or eliminate the cayenne pepper and Sriracha sauce from the recipe. Enjoy!


LiberTerre Chicken Wings


Sweet & Spicy Chicken Wings

Prep time: 30 mins
Cook time: 1 hour and 5 mins
Total time: 1 hour and 35 mins
Serves: 6


3 lbs chicken wings

3 Tbsp butter, melted
1 tsp garlic powder
1 tsp mustard powder
1 tsp paprika
1 Tbsp brown sugar
¼ tsp cayenne
Salt & pepper

3 Tbsp butter
1 Tbsp rice wine vinegar
1 tsp ginger, minced
1/3 cup maple sugar
1/3 cup Sriracha sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 tsp cornstarch

Creamy Sriracha Dip:
2 Tbsp Sriracha sauce
1 cup high quality, high fat sour cream

Sesame seeds
Cilantro, chopped
Lime wedges


Preheat oven to 400°F.  Line a baking sheet with parchment paper.  Put chicken wings in a large bowl and set aside.

Make the rub: In a large bowl, combine all the rub ingredients together.  Pour the rub over the chicken wings and using your hands, toss to coat.  Place the wings in a single layer on the parchment lined baking sheet.

Place the tray on the middle rack of the oven and Bake for 50-55 minutes or until the chicken is cooked through and the skin appears brown and crispy.

Make sauce:  Melt the butter in a small pot over medium high heat.  Add all ingredients to the pot except for the corn starch and whisk to combine.  Bring the sauce to a boil and cook for about 1 minute, stirring constantly.  Whisk in the cornstarch just until thickened (about 30 seconds).  Remove from the heat and set aside.

Once the wings are cooked through, carefully remove the tray from the oven and set the oven to broil.  Using tongs, put wings into a bowl and pour over the prepared sauce.  Toss to coat.  Carefully pour out any extra liquid from the baking tray and using tongs, put the coated wings back on to the tray being sure they are not crowding each other.  Use a heat safe kitchen brush to paint on some extra sauce (do not dump all of the extra sauce over wings because this may prevent them from browning and crisping).

Place the tray back on to the middle rack and broil for about 4-5 minutes or until the wings have a coloured crispy skin (be sure to keep watch because the broiler can burn the wings very quickly).

Remove the baked wings from the oven and place them on a serving platter.  Sprinkle with sesame seeds, cilantro and lime.  Serve hot with the creamy sriracha dip on the side.


LiberTerre Chicken Wings


For more game day recipe ideas, click here!

With Love,

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