Bang Bang Chicken Wings

Instructions

Chicken Wings

Place a wire rack on a baking sheet. Place 2 to 3 pounds chicken wings on a large cutting board. Use paper towels to pat the chicken wings as dry as possible. This helps the skin crisp up during cooking.

In a small bowl, stir together 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Sprinkle this mixture evenly over the wings and toss to coat thoroughly.

Arrange the wings in a single layer on the prepared wire rack. Refrigerate, uncovered, for 12 to 24 hours to allow the coating to adhere and for the skin to dry.

When ready to cook, preheat the oven to 425°F (220°C).

Transfer the wings directly from the refrigerator to the oven. Roast for 30 minutes, or until the wings are crispy, golden brown, and reach an internal temperature of 165°F (74°C). Cooking time may vary based on wing size.

Bang Bang Sauce

While the wings are cooking, prepare the Bang Bang sauce. In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce,1 tablespoon honey1-2 teaspoon sriracha sauce, and 1 pinch salt until smooth. Adjust salt and spice levels to taste.

Once the wings are cooked, transfer them to a large mixing bowl. Drizzle the Bang Bang sauce over the wings and toss until evenly coated. Serve immediately.

Appetizer,Main Dish