People always ask what I prefer: sweet or savory. The truth is I have a strong pull to mix them together, blur the lines. I add savory ingredients to my baked good and sweet ingredients to my savory dinners.
The best fried or baked chicken recipes there are have a touch of sugar. It’s this magic secret ingredient that just seems way to simple to make such a huge impact. If you already have a baked or fried or even grilled chicken recipe that you are perfecting, add a tsp of brown sugar and see how it gives an entirely new dimension to the flavor.
And the sauce combines two of my favorite kitchen staples: roasted red peppers and goat cheese. Both are savory ingredients with a touch of sweetness.
I baked these, more or less because it was easier. But they would also lend themselves well to frying, if you are brave enough.
Brown Sugar Chili Chicken
2 tsp brown sugar
1 tsp salt
1 tsp onion powder
2 tsp dried minced garlic
2 tsp smoked paprika
2 tsp chili powder
1 tsp black pepper
2 tbs olive oil
8 chicken legs or wings
1/3 cup roasted red pepper, chopped
2 oz goat cheese
1/4 tsp salt
2 tbs sour cream
Preheat oven to 425.
In a plastic bag, or a bowl, combine the first 7 ingredients. Drizzle the chicken with olive oil and rub to coat. Add the chicken to the bag (or bowl) and toss or shake bag until well coated.
Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes (depending on the thickness of your chicken).
In a food processor, add the roasted red pepper, goat cheese salt and sour cream, process until well combined.