Delicious Sweet and Spicy Wings (Print Version)

# Ingredients:

→ For the Sauce

01 - ¼ cup of ketchup
02 - 3 tablespoons of real maple syrup
03 - 1 tablespoon of molasses (unsulfured)
04 - 1 tablespoon of apple cider vinegar
05 - 2 teaspoons of finely chopped chipotle peppers from canned chipotles in adobo
06 - 2 teaspoons of Worcestershire sauce
07 - ½ teaspoon of powdered mustard
08 - ½ teaspoon of onion powder
09 - ¼ teaspoon of garlic powder

→ For the Spice Rub

10 - 1 and ½ teaspoons of packed dark brown sugar
11 - 1 teaspoon of Hungarian sweet paprika
12 - ½ teaspoon of onion powder
13 - ½ teaspoon of garlic powder
14 - ⅛ teaspoon of kosher salt
15 - ⅛ teaspoon of freshly cracked black pepper
16 - ⅛ teaspoon of chipotle chili powder

→ For the Wings

17 - 1 pound of chicken wings (around 10 pieces in total)
18 - 2 teaspoons of olive oil

# Instructions:

01 - Put a wire rack on top of a baking pan or roasting sheet, then slide the whole thing onto your oven's center rack. Heat the oven to 350°F with the setup in place.
02 - In a small dish, stir together all the dry ingredients for the rub. Keep it nearby.
03 - Rinse the chicken wings and pat them dry using paper towels, tossing them into a medium mixing bowl. Pour in 2 teaspoons of olive oil and stir to evenly coat the wings. Sprinkle about 1 tablespoon of the dry rub mixture (or more, as you like) over the wings and mix them to cover everything. Let rest for 15 minutes so the flavors settle in.
04 - Lay the wings on the rack or pan with the skin side facing up. Bake for 20 minutes, flip them over, and bake for another 20 minutes.
05 - As the wings bake, make the sauce. Stir all the sauce ingredients together in a small pot. Bring it to a boil on medium heat, then drop the heat to low and gently simmer for about 15 minutes to blend all the flavors. Remove from heat and set aside.
06 - Flip the wings one last time and broil them for about 3 to 5 minutes, or until they turn golden with a little char but aren’t burnt. Toss the wings in a few spoonfuls of sauce, adjusting to how saucy you like them.
07 - Let the wings cool down just a bit—nobody wants to scorch their tongue! Serve with extra sauce on the side for dipping.

# Notes:

01 - Switch sweet Hungarian paprika with smoked paprika if you want a smokier vibe.
02 - Keep the leftover wings in a sealed container in the fridge; they’ll last 3–4 days.

Back