Roasted Honey Hot Wings

Ingredients

2 LB Chicken Wings 

Dry Brine

• 1 cup of kosher salt

• 2 tbsp of onion powder

• 2 tbsp of garlic powder

• 2 tbsp of black pepper

Honey Hot Sauce

• 2 cups of Texas Pete

• 2 cups of butter

• 2/3 cup of honey

• 1 tbsp of garlic powder

• 1 tbsp of onion powder

• 1/2 tbsp of smoked paprika

Instructions

Wings

1. Combine kosher salt and seasonings and set aside.

2. Place chicken wings in the largest bowl you can find (you may need to do it in batches), and season the wings with the dry brine mixture. This will ensure that your wings are well seasoned, and that every piece has good flavor.

3. Place the wings on a sheet pan (preferably with a roasting rack) skin side up, and place them in the refrigerator uncovered for at least one hour, but up to four. Dry brining the wings in this way all but guarantees crispy skin and tender meat!

4. Preheat your oven to 425 degrees, and make the honey hot sauce.

5. Before placing the wings in the oven, drizzle them with a little vegetable oil to help them brown. Roast the wings skin side up for 15-20 minutes until they’re good and browned. Flip, and roast for another 10-15 minutes, or until a food thermometer reads at 165.

6. Toss the wings in half of the honey hot sauce, and return them to the baking sheet. Broil on high for a few minutes (WATCH THEM LIKE A HAWK) until they get a slight char.

7. Toss the wings in the remaining half of the sauce, and serve hot.

Honey Hot Sauce:

1. Melt all ingredients in a small saucepan until the butter is melted. Stir to combine.