Crispy Baked Chicken Wings

Ingredients

• 1 3/4 pounds chicken wings, separated into drumettes and flats
• 2 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 cup red pepper jelly (such as Braswell's)
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter

Description

1. Preheat oven to 450°F. Pat chicken very dry with paper towels; place in a large bowl. Stir together salt, baking powder, coriander, and ginger in a small bowl. Sprinkle spice mixture over chicken; toss well to coat. Arrange chicken, fatty side down, in a single layer on a rimmed baking sheet lined with parchment paper (or lined with aluminum foil and then parchment paper if you don't want to wash the baking sheet).

2. Bake in preheated oven 25 minutes. Turn chicken over; bake until well browned and crispy, 17 to 20 minutes. Remove baking sheet from oven. Drain chicken on paper towels; let stand 5 minutes.

3. Stir together jelly and vinegar in a large skillet; bring to a boil over high. Cook, stirring occasionally, until jelly melts, about 2 minutes. Add butter, and stir until butter melts, 30 seconds. Add chicken; toss well to coat, and remove from heat.