Ingredients

4 pounds Chicken Wings [cut into drumettes and flats]

4 tablespoons Cajun Seasoning

2 tablespoons Baking Powder

1/2 teaspoon Sea Salt

1 GLAZE:

1/3 plus cup Honey

1/2 cup Pineapple [chopped with juices]

2 Chipolte Peppers in Adobo Sauce [coarsely chopped]

1/2 Onion [small, coarsely chopped]

2 tablespoons Ketchup

1 teaspoon Dijon Mustard

1 teaspoon Lime Juice

4 teaspoons Garlic [minced]

1 teaspoon Sugar

Preparation

  1. For the chicken wings: Use paper towels to pat chicken wings thoroughly dry. Place dried chicken wings in a large bowl or in a Ziploc bag. Add the cajun seasoning, baking powder and salt*. Toss or shake to evenly coat the wings.

  2. Adjust oven racks to upper and lower middle positions. Preheat oven to 250 degrees F.

  3. Line a large baking sheet with aluminum foil for easy clean up and insert a wire rack on top. Lightly spray rack with non-stick cooking spray. Lay wings, skin side up, on the rack in a single layer (It’s okay if they fit snugly).

  4. Transfer wings to the oven on the lower-middle rack and bake for 30 minutes. After 30 minutes, transfer the wings to the upper-middle rack and increase the temperature to 425 degrees F. Continue to bake for 40-50 minutes, rotating the pan halfway through cooking.

  5. Meanwhile, make the glaze: Add all the ingredients for the sauce to a medium sized sauce pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over medium-high heat, whisking frequently. Immediately reduce heat to simmer and cook for 10-12 minutes, or until sauce is slightly thickened. Use and immersion blender, or carefully transfer to a stand blender, and puree sauce. Taste and adjust for seasoning. Set aside until wings are done baking.

  6. To Serve: When wings are done baking, remove baking sheet from oven and let wings stand for 5 minutes. Transfer wings to a large mixing bowl and toss with desired amount sauce. Serve wings with topped with optional garnishes and remaining sauce on side. Enjoy!