Sweet and Red Chili Pepper Hot Chicken Wings

Recipe by Nancy Josland Dalsin

This couldn't be simpler. Preheat your oven to 350 and get a large sheet pan ready.

Trim the wings by removing the tip, and splitting the joint on the meaty halves with a sharp, sturdy knife.
I don't do any seasoning at this point. I just arrange them on the baking sheet (fattier side up) and let them cook on this fairly low heat for about 30 l. After 20 minutes I give them a check and see if any need turning. After 30 minutes, a lot of the fat will have rendered out, and then I drain (if necessary) and crank on the broiler to finish crisping the wings and rendering more fat. That's it. Juts make sure to keep a close eye on them at the end.

While the wings are cooking make a simple seasoned salt to toss them in. This recipe will make more than enough, but is great to have on hand for seasoning fries and onion rings or even soups.

1 Tbsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp garam marsala
1 tsp paprika
1/4 tsp cayenne pepper (optional if you want extra kick!)

Toss the wings while still hot with about a teaspoon of the seasoning, add more if necessary.

Sweet Heat, Pineapple Red Chili Pepper Hot Dipping Sauce
In a sauce pan, heat:
- 2 tbsp canola oil over medium heat.
Add:
- 1/2 a large sweet onion Vidalia, minced
- 2 cloves garlic, minced
Saute until soft.
Add:
- 1 large can of crushed pineapple
- 1 red chili pepper, minced (including seeds)
- 1 Cup apple cider vinegar
- -2-3 tablespoons of honey
- pinch of salt

Bring to a boil, reduce and simmer for 10 minutes. Add to a blender or use a wand blender right in the pot. Puree the sauce, but leave some texture to the pineapple.
Let cool and serve!