Sweet Chile Saffron Wings
Ingredients
Pine & Pepper Spices
- 4½ lbs. Chicken wings, split at the joint
- 1½ Tbsp. Baking powder
- 1½ tsp. Salt (for the wings)
- 6 Tbsp. Unsalted butter
- ⅜ cup Lime juice
- 1½ tsp. Salt (for the glaze)
- 1½ tsp. Black pepper
Directions
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1
Heat the oven to 250°F. Pat the wings dry, then toss them with the baking powder and 1½ tsp. salt.
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2
Line a baking sheet with foil and set a wire rack on top. Arrange the wings on the rack in a single layer.
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3
Cook for 30 minutes, then — without removing the wings — turn the oven up to 425°F.
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4
Continue cooking for another 40 minutes, until the wings are deeply golden and crisp.
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5
Meanwhile, in a small saucepan, melt the butter and stir in the Crushed Red Pepper Flakes, Ground Ginger, Saffron and Apricot Maple Syrup, lime juice, salt, and pepper.
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6
Simmer gently for 3 to 4 minutes, until the glaze has thickened slightly.
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7
Tip the hot wings into a large bowl, pour the glaze over the top, and toss until every wing is well coated. Serves about 18.
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8
To serve: plate hot with extra napkins and a cooling dip alongside — buttermilk ranch or cucumber yogurt both balance the heat nicely.
