I’m a little late posting this week due to the hurricane weather on Monday and Tuesday, and then scrambling around to get ready for trick or treaters yesterday. Still, I am very grateful. Despite the bottled water and bags of ice I picked up before the storm hit, we never lost water or power, and there was no serious damage done outside. A lot of people, especially friends in NYC and NJ, are dealing with a much worse situation right now. For many of them, it’ll be weeks before their power is restored and life can get back to normal…and many more will have to find a new normal, rebuilding what was destroyed by the storm. So today, I have the kind of food that invites a get-together: the casual kind of food where everyone pulls up a chair and digs in while chatting about life, from the big to the small things, because it helps us find comfort. And, even though the wing sauce is hot, you can still taste a little sweetness from the pumpkin. I’m thinking they’ll be great for Thanksgiving as well – perfect football food for when the games begin. Either way, serve these hot – and make sure to enjoy them with family and friends!
- 2 lbs chicken wingettes
- Olive oil
- 1/2 cup + 2 Tbsp Frank’s Red Hot sauce
- 1/3 cup pumpkin puree
- 1/2 tsp garlic powder
- 1 tsp brown sugar
- 1/4 tsp fresh ground black pepper
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp cinnamon
- 1/2 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
Preheat the oven to 450 degrees and line a baking sheet with aluminum foil. Place the chicken on top and drizzle with a little bit of olive oil.
Bake 30 minutes, turning every 10 or so minutes until the chicken is cooked through and golden in color.
To make the wing sauce, combine the Frank’s, pumpkin, garlic powder, brown sugar, black pepper, crushed red pepper flakes, cinnamon, Worcestershire sauce, and cider vinegar. Let simmer for a few minutes until hot and slightly thickened, and then remove from the heat.
Toss the cooked wings with the hot sauce to coat.
Serve immediately and enjoy!