Kitchen Pepper Wings

By Ashleigh Shanti of Benne on Eagle in Asheville

Feeds 6-8, depends on self control.

For the wings:

3-4 pounds chicken wings
1 tbs kosher salt
2 tbs kitchen pepper (recipe below)

For the glaze:

1/4 cup butter
2 tsp kitchen pepper
1/4 cup sorghum (or honey)
1 tbs lemon juice

For the kitchen pepper (yields 1 cup):

1/4 cup black pepper
1/4 cup sumac
2 tbs ground ginger
1 tbs allspice
1 tbs cinnamon
1 tbs ground cloves
2 tsp nutmeg
1 tsp cayenne

Combine all ingredients.  Store in an airtight vessel.

For the wings:

Step 1
Preheat your oven to 425 degrees.  Place your chicken wings in a large bowl, add salt and kitchen pepper.  Toss to coat.

Step 2
Place your wings on a cooling rack set in a sheet tray to roast. Place in oven for 45-50 minutes, flipping the wings halfway through.

Make your glaze while you wait:

Step 1
In a pot, melt butter.  Once melted, whisk in kitchen pepper, sorghum and lemon juice.

Step 2
Remove wings from oven and place wings in a large bowl. Toss wings in glaze, watch the people flock.

*Pro Tip: Add the 1 tbs of salt to your wings, lay them on a cooling rack set in a sheet tray and place in fridge, uncovered, overnight. This is called air-drying and yields maximum crispiness.