Spicy Chili Garlic and Sticky Brown Sugar Chicken Wings

I had so much leftover taco dip from last night that I had to have it again.  As I said last night, my family has been making this taco dip recipe for 30 plus years and over time we have added chicken wings to the menu and called it "the death dinner". After topping the cheesy taco dip with sour cream and dipping the buttery chicken wings in blue cheese dressing there are not a lot of redeeming healthy qualities about this meal.  As you can see, I added a little chopped cilantro so there was at least something green on my plate. 

Please refer to last night's entry for the super easy, yet amazingly tasty taco dip recipe.  For the chicken wings, I lined drummettes on a parchment lined baking sheet and dried them thoroughly.  I drizzled just a little bit of canola oil on the chicken pieces and sprinkled them with salt.  They cooked in a 425 degree for about 1/2 hour and were turned once.  It is amazing how crispy the wings get without frying them using this method.  Meanwhile, I made the sauce by placing 1/3 cup of cider vinegar in a sauce pan with 2 tablespoons of Asian chili garlic sauce and 2 tablespoons of brown sugar.  I cooked the sauce for about 5 minutes until it was just simmering and thickened a little bit.  Remove the saucepan from the heat and wisk in 3 tablespoons of butter.  After placing the cooked chicken wings in a large bowl I tossed them in brown sugary sweet and hot sauce spicy sauce. Serve hot with plenty of blue cheese dressing for dipping!  The absolute perfect combination of sweet and heat.