Ingredients

The following ingredients have 4 Servings
  • 3 pounds chicken wings (drumettes and wingettes, about 30 pieces.)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons dry bbq rub (or meat seasoning)
  • 1/3 cup hot pepper sauce (we like Cholula)
  • 1/2 cup sweet chili sauce (we like Maggi)
  • 1/4 cup butter (melted)
  • 1 tablespoon chili powder seasoning
  • 2 teaspoons chile powder (A single blend chile powder, we like Chimayo, milder Ancho will work. )
  • Ranch Dressing for dipping sauce

Instruction

  • Pat wings dry with a paper towel and place the wings in a large bowl. Sprinkle in the baking powder and salt. Toss the wings to coat, then refrigerate for 2 hours.
  • Remove wings from refrigerator and sprinkle with the dry BBQ seasoning. Toss again.
  • Preheat oven to 250 degrees.
  • Place the wings on a large sheet pan fitted with a wire rack. This is important because the rack allows air to circulate around the wings and also keeps them up and out of any liquid that accumulates in the pan during cooking. Line the sheet pan with foil for easy clean up.
  • Bake the wings for 30 minutes. After 30 minutes, turn up the oven heat to 400. Bake for an additional 45 minutes or until wings are starting to brown. Oven temperatures vary, so start checking after about 40 minutes.
  • While the wings are baking, wash out that large bowl with hot soapy water and rinse well to get it clean and bacteria free. Mix the sauce ingredients in the bowl.
  • When wings are done, dump them into the sauce, cover the bowl with a plate large enough, or use foil, and shake the bowl well to coat the wings with sauce. 
  • Serve immediately with Ranch Dressing for dipping sauce.