I love an excuse to make hot wings, love them and these are great as appetizer for thanksgiving. Last year I tried this recipe and man was it good, as my hubby said "It was so good, it makes your tongue slap your brains out." I guess you would say it is pretty good. These wings are worth the effort folks.
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried sage
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
1 canned chipotle pepper, minced
2 tablespoons maple syrup
Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.