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Crispy Calabrian Chicken Wings

Picture
Serves: Makes 1/2 Cup
Prep Time: 5 min. Cook Time: 5 min.
Years ago, I was at Olive Garden having lunch and tried their Calabrian Chicken Wings.  Fried bits of goodness packed with Italian flavors and a type of heat I had never tried before.  Practically a week later they changed their menu and they were gone.  I swore I'd make my own version one day.  That day is now.  These wings are baked, but exceptionally crispy thanks to a small amount of baking powder.
Ingredients
  • 2 Lbs. Chicken Wings - divided
  • 1 Tbsp. Baking Powder
  • 3 Tsp. Kosher Salt
  • 2 Tsp. Black Pepper
  • 1 Tsp. Granulated Garlic
  • 1/4 Cup Franks Red Hot Sauce
  • 2 Tbsp. Calabrian Chili Paste (Try my favorite)
  • 2 Tbsp. Honey
  • 2 Tbsp. Fresh Basil Leaves - chopped
  • 2 Tbsp. Fresh Oregano Leaves - chopped
  • 2 Tbsp. Apple Cider Vinegar
  • Pinch of Dried Rosemary - chopped
  • 1 Tsp. Cayenne Powder
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Melted Unsalted Butter
Directions
  1. Preheat oven to 250°F
  2. Pat wings dry removing as much moisture as possible.
  3. In a medium mixing bowl, mix baking powder, 1 Tsp. kosher salt, 1 Tsp. black pepper  and garlic.  Whisk to combine.  Add chicken and toss to coat evenly.
  4. Gently tap off extra baking powder and place wings on a baking rack above a sheet pan. (It helps cleanup if you line the pan with foil. Place wings on rack, careful to leave space for air to circulate.
  5. Bake for 25 min.
  6. Without removing from oven, increase oven temp to 425°F and bake for an additional 45 min.
  7. While wings are baking, in a mixing bowl, combine all ingredients except for olive oil and butter. Whisk to combine.
  8. When wings are 5 minutes from done, whisk olive oil into sauce mixture.
  9. When wings are done, whisk in melted butter.
  10. Immediately add wings to bowl and toss to coat.
  11. Optional: Sprinkle shredded parmesan cheese over plated wings
Sulli Says: The level of spice can be altered to your liking, Calabrian chilies have a spice somewhere between cayenne and habanero.  This chili paste is on the higher side of that range.  Combined with the honey you get a sweet hit, before you catch a great spicy finish.


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  • What to Eat
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