Pub & Kitchen, Philadelphia
Jonathan McDonald sprinkles chile-spiced sugar on these wings to give them a touch of heat. He recommends serving the wings with a Manhattan or any bourbon cocktail that isn't overly sweet.
Plus: F&W's Chicken Cooking Guide
1 1/2 tablespoons New Mexico or ancho chile powder
How to Make It
Preheat the oven to 450°. Arrange the wings in a single layer on 2 rimmed baking sheets and season with salt and pepper. Roast for about 40 minutes, until crisp, golden and cooked through.
In a small saucepan, whisk the honey with the whiskey and bring to a simmer over moderately high heat. Off the heat, whisk in the mustard.
In a bowl, mix the sugar with the zest, chile powder and 1 1/2 teaspoons of salt.
Transfer the wings to a large bowl. Pour the sauce on top and toss to coat. Transfer the wings to a platter, sprinkle with some of the spiced sugar and serve. (Use any remaining spiced sugar to season roast chicken or pork.)
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.