Baked Wings w an Epic Dry Rub and Sweet & Spicy Sauce
4 lbs. Organic Chicken Wings
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
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
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.
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.