Ingredients
Scale
4 lbs. Organic Chicken Wings
DRY RUB:
- 1/2 Tbsp ancho chile pepper
- 1/2 Tbsp smoked paprika
- 1/2 Tbsp onion powder
- 1/2 Tbsp kosher salt
- 1 Tbsp brown sugar, packed
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 – 1 tsp cayenne pepper
- 1/2 tsp dried mustard powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried ground thyme
WING SAUCE:
- 1/3 Cup Franks Red Hot Sauce + 2 Tablespoons Franks Hot Sauce, separated
- 1 tsp Cornstarch
- 1 Tbsp brown sugar
- 2 Tbsp butter, melted
- 1/4 cup honey (overflowing)
- 1 Tablespoon molasses
Instructions
- Put wings on paper towels and pat dry.
- Line a baking sheet with parchment paper and put cooling rack on top for airflow underneath the wings.
- Add the dry rub to a large Ziploc bag (or large mixing bowl), and add the wings (in batches if needed). Rub the bag with your hands to evenly coat the wings.
- Place the wings on the baking sheet and refrigerate uncovered for at least 2 hrs.
- Sprinkle with a little more dry rub (if there is any left) and bake at 425° F for 45 min, turning halfway through. Then pop them under the broiler to desired crispiness.
- Coat in sauce and serve with carrot and celery sticks and dressing.
SAUCE:
- In a small saucepan, melt the butter, add 1/3 cup hot sauce, honey and molasses. Stir and heat through.
- Combine the remaining 2 Tablespoons hot sauce with organic arrowroot or cornstarch, add it to the saucepan and bring it to a boil, then turn the heat to a simmer and simmer until the sauce is thickened.
