![](admin/recipeuploads/1707735220.webp)
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
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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).
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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.
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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.