Instructions
- Preheat oven to 425°F (220°C).
- Pat Chicken wings very dry with paper towels. In a large bowl, toss with Duck Fat, Smoked Paprika, Cayenne Pepper, and Sea Salt.
- Arrange wings in a single layer on a wire rack set over a baking sheet.
- Bake for 45 minutes, flipping halfway through.
- While wings are baking, prepare the House-Made BBQ Sauce: Heat Olive Oil in a saucepan over medium heat. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Stir in Tomato Paste and cook for 2 minutes, stirring constantly. Deglaze with Apple Juice, scraping up any browned bits from the bottom of the pan. Stir in Molasses and simmer for 15 minutes, or until thickened.
- Prepare the Sauce: In a small saucepan, combine House-Made BBQ Sauce, Wildflower Honey, Sherry Vinegar, and Fish Sauce. Heat over medium heat, stirring until well combined.
- Remove wings from oven and transfer to a large bowl.
- Pour Sauce over wings and toss to coat evenly.
- Return wings to the baking sheet and bake for an additional 10-15 minutes, or until sauce is bubbly and slightly caramelized.
