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Super Bowl Baked Honey BBQ Chicken Wings

The big game is just days away and these baked bbq chicken wings are the perfect treat! This makes enough for the whole family on Game Day!

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Super Bowl Baked Honey BBQ Chicken Wings

Ingredients

  • 3 lbs chicken wings
  • 2 tbsp coconut or avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp fresh cracked black pepper
  • 1.5 cups BBQ sauce I like Annie’s or Stubbs
  • 1/4 cup honey
  • 2 tbsp stone ground mustard
  • 2 tsp hot sauce I like Sriracha, Franks and Cholula

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with unbleached parchment paper.

  2. Put chicken into a large bowl and pat dry.

  3. Drizzle with the oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate.

  4. Put the chicken on the baking sheet and into the oven on the center rack. Bake for 40 minutes, flipping halfway through.

  5. Turn the broiler on high and place the chicken under the broiler for about 8 minutes until nice and brown.

  6. While the chicken is cooking, add the BBQ sauce, honey, mustard, and hot sauce into a small pot over medium heat. Cook for about 3 minutes, stirring frequently. Remove from heat.

  7. Take the chicken out of the oven and put into a large bowl. Pour the Honey BBQ sauce mixture over the wings and toss to coat.

Recipe Notes

  • Use organic ingredients whenever possible.
  • Suitable for kids 2.5-3 years old and up. Never leave kids unattended while eating.
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Chicken Noodle Soup

This chicken noodle soup is absolutely delicious and fairly quick to put together, especially when using a precooked rotisserie chicken from your local market. This recipe is one that can feed the whole family.

For babies 7+ months and toddlers, use your Sage Baby Puree & Blend immersion blender and give their srvings a quick blend to a consistency that’s appropriate fir their age and feeding stage.

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Chicken Noodle Soup

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion finely chopped
  • 2-3 large carrots washed, peeled and chopped
  • 3 large celery stalks rough tips and ends cut off
  • 1 whole bay leaf fresh or dry
  • 8 sprigs fresh thyme rinsed
  • 3 leaves fresh mint rinsed
  • 1/2 cup chopped fresh Italian flat leaf parsley rinsed
  • 8 cups low sodium chicken stock I like Pacific brand
  • 1/4-1/2 package egg noodles
  • 1 medium vine tomato washed and chopped
  • 2-3 cups chopped roast chicken To save time, buy a pre-cooked rotisserie chicken from your local market.
  • 1/2 tsp pink Himalayan salt plus more, to taste

Instructions

  1. Pour the olive oil into a large pot over medium heat. Add the onions, carrot, and celery. Cook for about 7 minutes, stirring frequently.

  2. Add the bay leaf, thyme, mint, and parsley. Cook for another 2 minutes, stirring frequently.

  3. Add the chicken stock, tomato, noodles, and salt to the pot and bring to a boil.

  4. Let boil for 1 minute then reduce heat to low and let simmer for 20 minutes.

  5. Add the chicken and let simmer for another 10 minutes.

  6. Before serving, remove thyme sprigs and bay leaf.

  7. Serve and enjoy!

  8. Leftovers will stay fresh in your Tough Glass Bowls for up to 3 days in the fridge and 3 months in the freezer.

Recipe Notes

  • For babies 7 months and up, toddlers, big kids and adults.
  • Always make sure the consistency and temperature of your child’s food is one he or she can handle.
  • Used in this recipe: Sage Baby Puree & Blend, Tough Glass Bowls

 

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