Description
Sweet, sticky, and ridiculously simple to make!
Ingredients
- 8 pounds Whole Chicken Wings
- 1 Tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 stick Butter
- ½ cups Pure Maple Syrup
- 1 cup Blackberry Jam
- ½ teaspoons Ground Ginger
- ½ teaspoons Cayenne Pepper
- 2 Tablespoons Worcestershire Sauce
- ¼ cups Cayenne Pepper Sauce (like Frank’s, Not Tabasco)
Preparation
You will also need 2 baking sheets lined with tinfoil and 2 wire racks, like the kind you use to cool baked goods. If these are unavailable, 2 broiler pans should work just as well.
Preheat the oven to 400ºF and line 2 baking sheets with tinfoil. Place a wire rack on top of each baking sheet.
There is no need to fear chicken wings! Separate the wings by finding the joints and slicing through them with a sharp knife. Place drummettes and wingettes (the larger pieces) in a large bowl. Discard wing tips or save for another use (like making chicken stock).
Drizzle wings with olive oil, salt, and pepper. Toss to coat. Arrange wings on wire rack in a single layer, skin side up, and place in a preheated 400ºF oven. Set the timer for 45-50 minutes, and rotate the pans halfway through baking.
As soon as you put the wings in the oven, make the sauce. Place butter, maple syrup, blackberry jam, ginger, cayenne, Worcestershire, and hot sauce in a small saucepan. Set the saucepan on the stove over medium heat and whisk often, until the butter melts. Turn the heat down to low and let the sauce simmer, whisking occasionally, until the wings are cooked through. Since the sauce only takes a few minutes to put together, this should be at least 20-30 minutes.
When the wings have cooked through, about 45-50 minutes, remove them from the oven but leave the oven on. Place the cooked wings in a large clean bowl. Pour the sauce over the wings and toss to coat.
Spray the wire racks with nonstick cooking spray. Put the wings back on the racks and bake for an additional 10 minutes, or until sauce starts to caramelize.
