The end is almost near. The end of football season, which for in some households brings tears of joy and sadness plus the end of the Captain Morgan #CaptainsTable challenge.
For the last three months I’ve brought you rum spiked cocktails, breakfast and dessert. This time I felt it was time for something on the savory side and with our theme of Super Bowl foods, I just had to make wings. What is Super Bowl Sunday without a giant batch of wings anyway? Am I right?
I was originally thinking of a tropical take on wings. Rum evokes a sense of warmth, paradise, vacation, mojitos. . .As I was running ideas by Braden he said make them pirate wings, hot, hotter and hotterrrrrrr, arrrrrrgh!!! (Okay I admit I added the arrrgh in, not him).
I loved it! Rum = pirates. Duh.
Plus spicy food makes you sweat and we can all do with a little bit of heat in during this polar vortex.
Now I’m the last person in the world to serve spicy food to. I just don’t have the palate for it, but these wings strike the perfect balance between heat and sweet. Not to mention a rum spiked lime yogurt sauce to help cool your mouth down while it’s on fire.
- 2½lbs chicken wings
- kosher salt
- 2 tablespoons unsalted butter
- ½ cup sriracha
- ¼ cup honey
- 1 tablespoon soy sauce
- 2 tablespoon Captain Morgan Original Spiced Rum
- 2 scallions, chopped green parts only
- ½ cup low-fat greek yogurt
- juice from ½ lime
- ½ tablespoon Captain Morgan Original Spiced Rum
- ½ tablespoon chopped scallion
- Heat your oven to 425 degrees and line a large rimmed baking sheet with aluminum foil. Place a rack on top of the baking sheet and line the chicken wings on the rack making sure they do not overlap. Season with kosher salt
- Bake the wings for 45 minutes, flipping halfway through. You want the wings to be completely cooked through and the skin brown and crispy.
- While the wings are cooking, in a small saucepan over medium heat melt the butter and stir in the sriracha, honey and soy sauce.
- Cook the sauce for 3-4 minutes or until the honey has dissolved and the sauce starts to thicken slightly. Remove from heat and stir in the rum.
- Transfer the sauce to a large mixing bowl. Once the wings are completely cooked, place half the wings in the mixing bowl and toss with the sauce to coat completely. Remove and repeat with remaining wings.
- In a small bowl, mix together the yogurt, lime juice, rum and scallion.
- Serve the wings immediately with chopped scallion on top and the dipping sauce on the side.
With it being our last #CaptainsTable challenge recipe one more reminder that every time the #CaptainsTable hashtag is used over social media $1 will be donated to WhyHunger. So please share the love and submit some of your favorite Captain Morgan recipes too using the hashtag. Feel free to check out ideas on their Facebook and Pinterest pages.