2 lb chicken wings, separated into drums and flats
Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder
Ingredients for Sauce
½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)
¼ cup Peri Peri sauce
3 tbsp sweet chili
2 tsp raw honey
½ apple cider vinegar
Preheat the oven to 420 degrees Fahrenheit.
Clean and completely dry your chicken wings using paper towels.
In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated.
Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes.
After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized.
Repeat on the opposite side of the wings.
NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy.
Remove from the oven, garnish with fresh cilantro, and serve.
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