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Ingredients

Chicken:

  • 2 pounds of Chicken Wings
  • 1 tablespoon of baking powder
  • 1 tablespoon of Badia Kosher Salt

Glaze Ingredients

  • 1/2 cup honey
  • 1/3 cup of vegetable oil
  • 2 teaspoons of Badia Kosher Salt
  • 1 1/2 tablespoons of apple cider vinegar
  • 2 tablespoons of Badia Whole Pink Peppercorns, plus more for garnish

Directions

Chicken:

  • To break down a wing into a drumette and wing, slice the wing where it bends down to the joint
  • Using your hands, break the wings apart even further until the joint is visible
  • Take a knife and slice between the joint. You can also have a butcher do this
  • Pat dry the wings with paper towels
  • Combine the salt and baking powder in a bowl and toss wings to coat
  • Arrange on a baking rack on top of a baking sheet lined with foil
  • Leave room between the wings
  • Place wings in front of a fan for at least an hour to dry out the skin. I usually do this next to a window
  • Preheat the oven to 475 degrees with the rack placed at the top of the oven
  • Bake for 20 minutes and flip wings and bake for another 15 minutes, until golden brown

Glaze:

  • Toast the pink peppercorns over a medium heat until they start to become fragrant
  • Allow to cool
  • Crush in a mortar and pestle or crack in a pepper mill
  • Combine all ingredients in a small pot and allow to come to a small boil
  • Remove from heat and toss with wings just out of the oven
  • Garnish with more crushed peppercorn
  • Enjoy!
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