Wings & Drumettes, yummy!
For the Dry Mix:
1 tablespoon Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Ground Cumin
1 tablespoon Paprika
¼ teaspoon Cayenne Powder
1 teaspoon Herb de Provence (optional)
For the Glaze:
2 tablespoons Toasted Sesame Oil
1 tablespoon Hot Sauce
2 tablespoons Honey
2 tablespoons Maple Syrup
½ cup Oster Sauce
2 tablespoons Worcestershire Sauce
Salt and Pepper to taste
1 or 2 teaspoons fresh Lemon Juice
2 tablespoons Sesame Seeds (optional)
For the Dipping Sauce:
½ cup Sour Cream
2 tablespoons Mayonnaise
2 tablespoons Plain Yogurt (I didn’t use this)
1 tablespoon Dijon Mustard
1 tablespoon Harissa or your favorite hot sauce
1 tablespoon Garlic finely chopped
2 tablespoons Blue Cheese (optional)
1 teaspoon Parsley chopped
Salt and Pepper to taste
RECIPE INSTRUCTIONS
Makes: 15 chicken wings or drumettes
Preheat Oven to 375°F / 190°C
Make the Dry Mix:
Make your dry mixture rub the chicken with a bit of olive oil and coat them with the dry mixture. Place on a non-stick baking sheet or parchment paper and bake them at 375°F for 45 minutes
Make the Glaze:
Mix all the ingredients and taste
Brush some of that glaze on the chicken, return to the oven, and broil them for a few minutes (3 minutes).
Make the Dipping Sauce:
Mix well using a small whisk and adjust salt and pepper to taste.