The sauce for these wings is a balance of sweet, tangy, rich and hot, combining butter, brown sugar, chipotle flakes, and Louisiana-style hot sauce.
Slow cooking the wings at a low temperature is what makes them so tender, and creates the nice crispy consistency of the outside skin. No breading required here.
2 pounds of small chicken wings
1/2 tsp salt
1/2 tsp pepper
1 tsp chipotle flakes
1/3 cup Louisiana style hot sauce
4 Tbsp brown sugar
3 Tbsp butter
1/3 cup fresh parsley, finely chopped
Preheat oven to 200 degrees. Toss wings in a bowl with salt, pepper and chipotle. Place wings on parchment covered baking sheet.
Cook wings for an hour and 45 minutes. Take wings out and place back in bowl, with butter, hot sauce and brown sugar. Toss wings in mixture until all are covered and butter has melted. Turn oven on to low broil.
Broil wings for 15 minutes or until sauce begins to caramelize and darken.
Serve wings immediately and garnish with fresh parsley. Serve with ranch sauce for dipping.