Sweet and Spicy Wings (Baked) with a Clear Method

For Sweet and Spicy Wings (Baked) with a Clear Method, the counter starts with ketchup, pure maple syrup, and unsulfured molasses. Portion it for 2 people.

Count on 15 minutes of prep, 40 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Sauce

• ¼ cup ketchup
• 3 tablespoons pure maple syrup
• 1 tablespoon unsulfured molasses
• 1 tablespoon cider vinegar
• 2 teaspoons minced chipotle chilies from a can of chipotles in adobo
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dry mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

For the Spice Rub

• 1 teaspoon sweet Hungarian paprika
• 1 ½ teaspoons packed dark brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon chipotle powder
• ⅛ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 lb chicken wings About 10 mixed pieces
• 2 teaspoons olive oil

How the cooking goes

1. Set a wire rack inside of a sheet pan or roasting pan and place the pan on the middle rack of your oven. Preheat to 350°F with the pan inside.
2. Stir together all dried spices in the spice rub in a small mixing bowl. Keep it to one side.
3. Rinse and pat chicken wings dry with a paper towel, and place in a medium mixing bowl. Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. You just use the hands.
4. Allow rest for 15 minutes to allow the flavors time to meld. If you are pressed for time, then you can skip this step.
5. Place the chicken wings skin side up on the pan or rack. Bake for 20 minutes. Flip then then bake them for an additional 20 minutes.
6. While the chicken is baking, make the sauce. In a small saucepan whisk together all of the sauce ingredients. Heat it until it boils over a moderate flame and then lower the heat to low and simmer for 15 minutes to marry the flavors. Keep it to one side.
7. Flip one last time and broil for 3 to 5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
8. Allow rest a few minutes, if for no other reason than you don’t want to burn your mouth. Serve with extra sauce for dipping on the side.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Ground Chicken Burgers Cooked Through and Chicken Noodle Soup Finished with Herbs.