Roasted chili & brown sugar chicken wings with maple Sriracha glaze
3 lbs. chicken wing sections
2 tablespoons olive oil
Add all spices to a small bowl and stir to combine.
2 teaspoons chili powder
2 tablespoons light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
Sriracha maple glaze
1/2 cup maple syrup
1/4 cup Sriracha
2 tablespoons Worcestershire sauce
3 tablespoons butter
In a small saucepan melt the butter over medium heat then add in the rest of the ingredients. Bring to a boil and then turn down to simmer and reduce for another 5-7 minutes.
Preheat the oven to 425
Drizzle the olive oil on wings in a large bowl and mix to coat the wings.
Pour the spice rub over wings and mix around until all the wings are coated with the spices.
Let the wings sit for 15 minutes to marinate.
Coat a sheet pan with spray oil or line with parchment paper.
Spread the wings on the sheet pan so there is a little room between each wing and they are not all touching. If they are to crowded then use two sheet pans.
Roast for 15 minutes and then turn each wing and continue cooking for 15 more minutes.
Turn the wings over again and mix with the with the siracha- maple glaze and cook for another 7-10 minutes until the wings are crispy.
Use the remaider of glaze to drizzle on top of finished wings.