For the wings:
makes 5-6 servings
2 tablespoons baking powder
1 tablespoon Bourbon Smoked Sea Salt
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika
2 1/2 pounds chicken wing sections
1 teaspoon Bourbon Smoked Sesame Seeds
2 tablespoons cilantro, chopped for garnish
For the Glaze:
1/3 cup Bourbon Barrel Aged Pure Cane Sorghum
1/4-1/3 cup sriracha sauce
1 lime, zested and juiced
1 tablespoon toasted sesame oil
Method:
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.
Whisk baking powder, smoked salt, pepper and paprika together in a small bowl. Place chicken in a small bowl sprinkle half of the baking powder mixture over the wings and toss to coat. Sprinkle remaining baking soda mixture and toss to coat again.
Place wings on the rack of the prepared baking sheet. Bake for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy.
Whisk sorghum, sriracha, lime zest, juice and sesame oil together in a large bowl until glaze is smooth. Add wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze for dipping.
** This recipe can also be done on the grill**