Description
Sweet, spicy, sticky baked chicken wings in an ultra flavorful Calabrian Chili- based Sauce
Ingredients
Scale
- 2 pounds of chicken wings
- 1 Tb Calabrian Chili Peppers/ Italian Bomba Hot Pepper Sauce
- 2 Tb honey
- The juice and zest of half a lemon
- 2 sprigs of fresh rosemary, stems removed
- 1 clove of garlic, grated
- 1/2 tsp baking soda
- salt and pepper
Instructions
- Prepare wings by cutting them apart at the joints to separate the drumettes from the flats. You can also remove the wing tips and use them to make stock later.
- Combine the salt, pepper, and baking soda in a small bowl then dust the wings with this mixture.
- Arrange wings on a wire rack set over a baking sheet. Place wings in the refrigerator (don't cover them!) for a minimum of 2 hours and up to 12.
- Lightly grease a baking sheet with olive oil, arrange wings on the baking sheet, and bake wings on 450F for 30 minutes, rotating once half way through.
- While the wings are baking, make the Calabrian chili sauce. In a large bowl, place Calabrian chilis, honey, lemon juice and zest, rosemary, and garlic. Whisk to combine.
- Remove wings from baking sheet. If they're slightly stuck, use a fish spatula to help get them off without tearing them! Switch oven to broil.
- Toss wings in the sauce and return them to the baking sheet. Broil for 3 minutes, or until slightly blackened.