Oven-Baked Sweet and Spicy Cherry Pepper Wings

Name: Oven-Baked Sweet and Spicy Cherry Pepper Wings
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT10H10M0.000S
Yield: 6 servings
Ingredients: 3 to 3 1/2 pounds chicken wings (flats and drumettes; about 30); 2 teaspoons baking soda; 1 teaspoon kosher salt, plus more as needed; 4 tablespoons unsalted butter; 1/4 cup dark brown sugar; 2 to 4 tablespoons hot cherry pepper relish; 2 tablespoons white wine vinegar or rice vinegar

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Level: Easy

Total: 10 hr 10 min (includes chilling time)
Active: 20 min

Yield: 6 servings

These wings are my go-to on game day. They’re sweet and spicy plus baked in the oven until super-crispy. The baking soda and salt is a foolproof method for oven-frying. You’ll definitely want to give it a try.

Level: Easy

Total: 10 hr 10 min (includes chilling time)
Active: 20 min

Yield: 6 servings

Ingredients

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3 to 3 1/2 pounds chicken wings (flats and drumettes; about 30)

2 teaspoons baking soda

1 teaspoon kosher salt, plus more as needed

4 tablespoons unsalted butter

1/4 cup dark brown sugar

2 to 4 tablespoons hot cherry pepper relish

2 tablespoons white wine vinegar or rice vinegar

Directions

Line 2 rimmed baking sheets with foil and set a wire rack inside each.
Pat the wings dry with a paper towel, then add to a large bowl and sprinkle the baking soda and salt over the wings. Toss until thoroughly coated, then divide evenly between the two racks, leaving a little space between each wing. Refrigerate, uncovered, from 8 hours to 24 hours.
Preheat the oven to 425 degrees F.
Add one baking sheet of wings to the oven and bake, flipping halfway through, until the skin is crispy, golden brown and cooked through, 35 to 40 minutes.
Meanwhile make the sauce. In a small saucepan over medium heat, melt the butter, then add the brown sugar and mix well to combine. Stir in 2 tablespoons cherry pepper relish (or 4 tablespoons for a spicier sauce), along with the vinegar, and bring to a simmer. Remove half of the sauce from the heat to a large bowl and salt to taste. Add the baked wings to the bowl with the sauce, then toss to fully coat each wing and transfer to a serving platter. Repeat with the second batch of wings and remaining sauce. Serve hot.