2. Cut the chicken wings into the drum, flat and tip. Store the tips in a freezer bag for use in soups
3. In a small bowl prepare the dry rub by combining the very finely ground salt, black pepper, paprika and baking powder. Whisk well to homogenize the mixture. Set aside
4. Pat dry the chicken wing parts and sprinkle the dry rub over the wing parts about one third at a time, toss and repeat. Continue to toss and massage the dry rub onto the surface of the wings until each piece is well coated
5. Line a baking sheet with aluminum foil or parchment paper. Place a rack on top of the lined backing sheet and arrange the seasoned wings on top of the wire rack. Leave a bit of space between pieces for air flow
6. Place rack into the middle position of the oven. Set timer for 20 minutes. After 20 minutes flip each piece over. Place back into the oven and set timer for 20 more minutes. If your wings are meaty and not yet golden and crispy, bake for 5 more minutes. DO NOT over bake as wings will get tough and leathery
7. While wings are in the oven, make the Sweet and Spicy Hot BBQ Sauce. First making the caramel or maple flavored simple syrup. In a small pot add the water, sweetener, and caramel or maple extract, stir and cook on medium heat at a light simmer until simple syrup begins to look a bit thicker
8. Pour the hot simple syrup into a small bowl or large measuring cup. Immediately add the hot sauce, apple cider vinegar or rice vinegar and roasted sesame seed oil. Stir continuously until well combined and the sauce is cooled a bit so that the simple syrup does not crystallize. Let cool on counter
9. When the wings are done, remove the rack from the oven and place wings into a large mixing bowl. Pour the prepared Sweet and Spicy Hot BBQ sauce over the roasted wings and toss until all the wings are well coated. Enjoy!
These wings are very spicy hot with a balance of sweetness that is well complemented by a cool dipping sauce such as sour cream with lemon and cilantro, or a Greek yogurt dip, my Keto Tzatziki or a Moroccan yogurt dip which I made for the Moroccan Lamb Chops. Also, may I suggest that you serve a salad along with these wings for nutritional balance.
You will not be able to taste the baking powder at all when the wings have been roasted in the oven. The baking powder, reacting with the fats from under the skin, result in a nicely crispy texture which is very close to that of deep fried chicken wings.