Sweet and Spicy Baked Wings

A juicy, tender, sweet and spicy chicken wings recipe means wings rubbed in a dry spice rub, then baked to crisp perfection before being tossed in a chipotle maple sauce. Say hello to an appetizer that will have you licking your fingers and reaching for more! I love dry-rubbed hot wings, but messy, saucy wings are even better! The sweet-spicy combo on these wings is out-of-this-world delicious. First, I rubbed a spicy dry rub on the wings and then, after they were baked, tossed them in a chipotle brown sugar sauce to amp up the flavor. They turned out messy, sweet and spicy, and totally addictive!

Ingredients:
For the Sauce:
¼ cup ketchup
3 tablespoons pure maple syrup
1 tablespoon unsulfured molasses
1 tablespoon cider vinegar
2 teaspoons minced chipotle chilies, from a can of chipotles in adobo
2 teaspoons Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon onion powder
¼ teaspoon garlic powder

For the Spice Rub:
1 teaspoon sweet Hungarian paprika
1½ teaspoons packed dark brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon chipotle powder
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 lb chicken wings, about 10 mixed pieces
2 teaspoons olive oil

Instructions:
Place a wire rack inside of a baking sheet or roasting pan and place the pan on the middle rack of your oven. Preheat to 350°F with the pan inside.
Mix together all dried spices in the spice rub in a small bowl. Set aside.
Rinse and pat chicken wings dry with a paper towel, and place in a medium bowl. Drizzle chicken with 2 teaspoons olive oil and toss to coat. Sprinkle with 1 tablespoon of the spice mixture (or more) to your preferred coating and toss to coat. I just use my hands.
Let rest for 15 minutes to allow the flavors time to meld. If you are pressed for time, then you can skip this step.
Place the chicken wings skin side up on the pan or rack. Bake for 20 minutes. Flip and then bake them for an additional 20 minutes.
While the chicken is baking, make the sauce. In a small saucepan whisk together all of the sauce ingredients. Bring to a boil over medium heat and then reduce heat to low and simmer for 15 minutes to marry the flavors. Set aside.
Flip one last time and broil for 3 to 5 minutes or until the outside is browned but not burned. Toss in several tablespoons of sauce. You can adjust the amount to your taste.
Let rest a few minutes, if for no other reason than you don’t want to burn your mouth. Serve with extra sauce for dipping on the side.

Notes:
Flavor Tips – For a slightly smokier taste, use smoked paprika instead of sweet Hungarian paprika.
Storage – Store leftover chicken wings in an airtight container in the fridge for 3 to 4 days.

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