Hot Honey Comapeño Chicken Wings
Boonville Barn Collective
2-4
10 minutes
40 minutes
American
Appetizer
Bracingly spicy and sweet, these wings show off the bright heat of our Comapeño Chile Powder. A full teaspoon yields a wing with serious heat. Cut that in half if you’re serving more spice-averse diners. Though the regular bake setting of most ovens works great, if your oven has a “convection bake” setting now’s the time to use it. You’ll get wings that are crispier. No convection bake setting? Finish off your wings by browning them under the broiler for a moment or two, but watch them very closely to ensure they don’t burn.
Ingredients
- 2½ pounds chicken wings, trimmed into flats and drumettes, patted dry
- 1 Tbsp baking powder
- 2½ tsp kosher salt
- 1½ tsp brown sugar
- 1 tsp Comapeño Chile Powder, plus more to serve
- 1 tsp paprika or Piment d'Ville
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried thyme
- 1-2 Tbsp honey
- 1 tsp apple cider vinegar
- chopped chives (optional)
Directions
- Preheat oven to 425°F (or 400°F convection).
- Line a rimmed baking sheet with foil and place a cooking rack inside it.
- In a large bowl, toss chicken wings in baking powder until thoroughly coated.
- Combine salt, brown sugar, Comapeño Chile Powder, paprika or Piment d’Ville, onion powder, garlic powder, and thyme; mix well. Set aside 2 tablespoons of spice mix.
- Sprinkle remaining spice mix over wings and stir to thoroughly coat. Place wings on the prepared baking sheet.
- Bake, rotating tray and flipping wings periodically, until wings are well browned and cooked through (165°F), about 30 to 40 minutes. Broil one to two minutes, if desired.
- Transfer wings to a large bowl and drizzle honey and apple cider vinegar over top. Toss until well combined and sprinkle with remaining spice mix.
- Serve, sprinkled with chopped fresh chives and additional Comapeño if desired.
