Ingredients
- 1 kg (2.2 lb) chicken wings, cut into two pieces to separate drumette and wingette
- 40 g (0.3 cups) whole wheat flour
- 30 g (0.3 cups) all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sweet paprika powder
- 1/4 tsp cayenne pepper
For the sauce:
- 60 g (2.1 oz) unsalted butter
- 40 ml (1.4 oz) Tabasco sauce
- 1 tbsp brown sugar
- 1/4 tsp sweet paprika powder
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 5 ml (1 tsp) balsamic vinegar
- 10 ml (2 tsp) chilli sauce
Directions
- In a small bowl mix the flours with salt, sweet paprika and cayenne pepper.
- Pat the chicken wings with a paper towel to make sure they are dry.
- Put the flour mix and the wings in a plastic or Ziploc bag and carefully shake to coat the wings with the flour/spice mix and put in the fridge for about 2 hours or till ready to bake.
- Mix in a small bowl all the ingredients for the sauce: butter, Tabasco sauce, sweet paprika powder, salt, cayenne pepper, brown sugar, balsamic vinegar and chilli sauce. Heat the sauce in a water bath to melt the butter and simmer the sauce for a minute. Put the sauce aside for later.
- Heat the oven to 120° C or 285° F with fan. If you have a roasting function in the oven, use that.
- Put a piece of parchment paper on a baking tray to put in the oven underneath the grill tray (to prevent fat dripping in the oven).
- Shake off the excess flour and arrange the chicken wings on a grill tray.
- Roast the wings for 30 min. Flip the wings, increase the oven temperature to 220° C or 465° F and roast the wings for 35 to 50 minutes till they are golden brown and look crispy.
- Put the wings in the bowl, pour the sauce over and carefully mix to coat the wings with the sauce. Be careful as the sauce is spicy.
- Enjoy!