Updated: Feb 21
Matt begs to differ but, I think baked chicken wings are WAY better than deep-fried. I love the combo of salty, sweet, and heat here but if you are sensitive to some heat then you can cut back on the spicy ingredients.
1 lb chicken wings/drums
1 tsp paprika
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp aleppo pepper, optional
1/4-1/2 tsp cayenne
2 tbsp avocado oil
1/3 cup honey
2-4 tbs harissa paste or, use favourite hot sauce such as sriracha or franks
1 clove garlic, finely shredded/minced
1/2 lemon, juiced
2 tbsp butter
Pre heat oven to 450' and line a baking sheet with foil then place a wire rack on top.
Pat chicken wings dry with paper towels. Place in a bowl with avocado oil and all spices. Toss to evenly coat.
Place chicken wings on wire rack, evenly spaced apart. Bake for 40 minutes, flipping half way through, until crisp golden brown and cooked.
While cooking, make your sauce. Combine honey, harissa, and garlic. Bring to a simmer over medium heat. Once bubbling, remove from heat and stir in lemon juice and butter. Taste and add more hot sauce, honey or salt to adjust to your taste.
Remove wings from oven and add to a large bowl, pour glaze over, and toss until evenly coated. Serve immedietly.
If you don't have/like wings you can make this glaze for chicken thighs, it is so good!