24 hours before cooking, dry brine the Chicken. In a large bowl, combine Chicken with Kosher Salt, Black Pepper, and Smoked Sea Salt. Cover and refrigerate.
Preheat oven to 275°F (135°C).
Arrange wings in a single layer on a wire rack set over a baking sheet.
Slow-roast for 90-120 minutes, flipping halfway through, until wings are cooked through and skin is crispy.
While wings are roasting, prepare the Sauce. In a saucepan, combine Tomato Paste, Dark Brown Sugar, Worcestershire Sauce, Sherry Vinegar, Maple Syrup, Smoked Paprika, Chipotle Powder, and Ghost Pepper Powder.
Bring Sauce to a simmer over low heat, stirring constantly, and cook for 15 minutes until thickened and flavors have melded.
Remove wings from oven and transfer to a large bowl. Pour Sauce over wings and toss to coat evenly.
Broil wings for 3-5 minutes, watching carefully to prevent burning, until sauce is bubbly and caramelized.
24 hours before cooking, dry brine the Chicken. In a large bowl, combine Chicken with Kosher Salt, Black Pepper, and Smoked Sea Salt. Cover and refrigerate.
Preheat oven to 275°F (135°C).
Arrange wings in a single layer on a wire rack set over a baking sheet.
Slow-roast for 90-120 minutes, flipping halfway through, until wings are cooked through and skin is crispy.
While wings are roasting, prepare the Sauce. In a saucepan, combine Tomato Paste, Dark Brown Sugar, Worcestershire Sauce, Sherry Vinegar, Maple Syrup, Smoked Paprika, Chipotle Powder, and Ghost Pepper Powder.
Bring Sauce to a simmer over low heat, stirring constantly, and cook for 15 minutes until thickened and flavors have melded.
Remove wings from oven and transfer to a large bowl. Pour Sauce over wings and toss to coat evenly.
Broil wings for 3-5 minutes, watching carefully to prevent burning, until sauce is bubbly and caramelized.
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