Huckleberry Glazed Chicken Wings

Position the lower oven rack on the bottom third of the oven and preheat the oven to 450 F.

Pat the wings dry and sprinkle them with salt and ground pepper, to taste. Spread the wings out evenly in a 9×13 baking dish and bake the wings, flipping them over halfway through, for 40 minutes.

While the wings are baking, combine in a food processor or blender the huckleberries, low-sodium soy sauce, rice wine vinegar, light brown sugar, olive oil, garlic, roasted sesame seeds, red pepper flakes and ground ginger. Blend until sauce is smooth. Transfer the huckleberry sauce to a small saucepan and simmer on low until slightly reduced.

Once the wings are done baking, remove the wings from the baking dish and place them in a large bowl and add the huckleberry sauce. Toss the wings until fully coated and return the wings to the baking dish to continue baking for 3-5 minutes until glaze is set.

Plate the wings and garnish them with sesame seeds and green onion.

Recipe created by: Haley Carroll at The Girly Girl Cooks.