Chicken of the Week: Sweet & Sticky Hot Wings

By Food & Wine

F&W's Senior Recipe Developer Grace Parisi makes a healthier version of this game day favorite by baking chicken wingettes and drumettes in the oven instead of frying them. To finish, she tosses them with paprika-spiked hot sauce. More Tasty Wings Recipes

Sweet & Sticky Hot Wings Sweet & Sticky Hot Wings
INGREDIENTS
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 teaspoon smoked paprika
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons hot pepper jelly, melted




DIRECTIONS
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
2. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve.
NOTE Wingettes and drumettes are often sold separately.

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