Sweet Heat Chicken Wings
Golden, crispy wings finished with a sweet and spicy glaze. Make them an appetizer or a meal. These can also be cooked in an air fryer at 400℉ for 25 to 30 minutes, flipping over halfway through cooking.
Med
Ingredients
- ¼ cup all-purpose flour
- 1 (1 ounce) package Carroll Shelby’s Sweet Heat Taco Seasoning, divided
- 2 tablespoons baking powder
- 1 tablespoon cornstarch
- 3 pounds chicken wings, separated
- 4 tablespoons honey
- 4 tablespoons salted butter
- 2 tablespoons lime juice
- Cilantro leaves, for garnish
- Minced green onions, for garnish
Directions
- Preheat the oven to 425℉. (For maximum crispiness, set to convection.) Place a baking rack set over a foil-lined baking sheet. Spray the rack with cooking spray or brush with a little oil to keep the wings from sticking.
- In a large bowl, combine the flour, half of the Sweet Heat Taco Seasoning, the baking powder and the cornstarch.
- Pat the wings dry and toss them in the bowl with the flour and seasoning mixture until coated.
- Arrange the wings on the prepared rack and cook for 40 minutes. Flip the wings halfway through cooking. Cook until crispy. (These can also be cooked in an air fryer at 400℉ for 25 to 30 minutes, flipping over halfway through cooking.)
- Combine the honey, butter, lime juice and remaining Sweet Heat Taco Seasoning in a small saucepan and stir well. Bring to a simmer and cook for 1 minute.
- Remove the wings from the oven and transfer them to a clean bowl. Toss the hot wings with the glaze until coated.
- Garnish with the cilantro and minced green onions and serve.
