Potlikker Glazed Hot Wings

I've made roasted chicken wings before, but these are new and improved using my potlikker jelly as the sweetener and binder for the sauce. Before I made the jelly I had these in mind. Roasting chicken wings to a crisp takes a while, but you get your time back with easy clean up and you save precious cooking oil. For this technique you'll need two wire racks, parchment, and two medium sheet trays. Parchment will absorb the fat that drips from the wings preventing smoking in the oven. The wire racks 'suspend' the wings and they'll start to fry themselves in their own fat. Your wings will be crisp like they were deep fryed, but pull apart with ease from an hour long roast in the oven. The best of both worlds.

I love making wings for friends for a game night, or game day. If you want to fool them, serve in a styrofoam tray like you'd get at your favorite wing restaurant. They'll ask 'where'd you get these from?' and that's when you dive in for the glorious answer 'I made them myself!' Louisiana hot sauce is a must for this recipe, it's the most full body hot sauce I've tasted and I swear by it. Last tip, use natural chicken wings, not those huge, frozen, and oversized party wings that can tempt you in the market!

Ingredients:
30 chicken wing pieces (drums/flats)
3 tbsps salted butter
1/2cup Louisiana hot sauce
3 tbsps potlikker jelly
lemon pepper seasoning
kosher salt

Recipe:

Preheat your oven to 400°F. Dry the wings off with a paper towel until they are bone dry to the touch. Drying the surface of the wing allows them to crisp faster during the roast, cutting down on your cook time.
Season the wings liberally with kosher salt in a large bowl. Toss to coat evenly.
Line both of your sheet trays with parchment paper. Place a wire rack on each tray and line your wings up with an inch of space at least between each wing.
Place the wings in the oven and roast until the skin is golden brown and crispy. They should look like they just came out of the fryer.
Halfway through the roast, flip each wing and rotate the sheet trays to a different rack in your oven. The temperatures vary from the top rack to the bottom in your oven. Rotating the sheet trays ensures and even roast for all the wings.
While the wings are roasting, combine the butter, hot sauce, and jelly in a medium saucepan over medium heat. As the butter and jelly melt whisk to combine the sauce.
Bring the sauce to a soft boil, then reduce the heat to the lowest setting. Keep the sauce the warm until you're ready to toss the wings. Make sure to stir the sauce every 5-10 minutes to keep the butter from separating.
Once your wings are crisp remove from the oven and toss your wings in a large mixing bowl. Do this in batches to ensure each wing is coated evenly. Serve immediately with ranch or bleu cheese dressing depending on your guests; and celery.