Ghost Pepper Barbecue Chicken Wings Recipe
August 12, 2016
- 2 lbs chicken wings, separated into drums and flats
- Seasoning blend (you may or may not use all of it) – 5 tbsp of each: smoked paprika, cayenne pepper, kosher salt, black pepper, garlic powder, onion powder, Indian red pepper, hot paprika, lemon granules, and cumin.1 cup Ghost Chile barbecue sauce (purchased from Williams-Sonoma)
- 2 tbsp raw honey
- ½ tsp sesame oil
- Splash rice wine vinegar
- 3 tbsp cilantro, finely chopped, optional
- Toasted sesame seeds for garnish
- Preheat the oven to 400 degrees Fahrenheit.
- Clean and completely dry your chicken wings using paper towels. It is important that the wings are DRY!
- In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated.
- Using baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 15 minutes at 400 degrees, flip and cook for an additional 10 minutes.
- Remove the wings from the oven and coat in the sauce.
- Return to the oven for a final 10 minutes or until the sauce has caramelized.
- NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy and not just the tops.
- Remove from oven and garnish.