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.
