Crispy Blood Orange Calabrian Chili Hot Honey Oven Fried Wings

Spicy, sweet, and bright!

WING INGREDIENTS

• 4 pounds chicken wings, halved at joints, wingtips discarded

• 2 tablespoons baking powder

• ¾ teaspoon salt

SAUCE INDREDIENTS

• 1/2 cup honey

• 3 tablespoons sriracha

• Zest and juice from 1 blood orange

• 1 tablespoon minced Calabrian chili

• 1 tablespoons ground Calabrian chili

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 teaspoon ground cayenne pepper (more or less to taste)

• 1/2 teaspoon salt

NOTE: For milder wings, reduce the amount of ground cayenne in the sauce by half. Feel free to substitute other citrus for the blood orange.

DIRECTIONS

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Set a greased wire rack in aluminum foil–lined rimmed baking sheet. Pat wings dry with paper towels and transfer to 1-gallon zipper-lock bag. Combine baking powder and salt, add to wings, seal bag, and toss to evenly coat.

2. Arrange wings, skin side up, in single layer on prepared wire rack. Bake wings on lower-middle oven rack for 30 minutes.

3. While the wings are baking, whisk all sauce ingredients together in a large bowl, set aside.

4. Move wings to upper-middle rack, increase oven temperature to 425 degrees, and roast until wings are golden brown and crispy, 35 to 45 minutes longer, rotating sheet halfway through baking. Remove sheet from oven, toss wings in sauce and bake on upper rack for another 2 to 5 minutes, until glaze is set. Remove from oven and let cool for 5 minutes on rack. Enjoy!