Recipe: Dried Chili Sichuan Wings

I love No Spoon Necessary's method for baked crispy chicken wings. The original recipe calls for a salt & vinegar marinade (which is so good!) but I decided to use the same technique with Rooted Fare’s Dried Chili Sichuan Dressing. Wow. Super super easy and delicious!

Here's what I did:

• Mix 2-3 lbs wings with 3ish tsp Rooted Fare Dried Chili Sichuan Dressing in a zip-top bag & marinate in the fridge for at least 2 hours.
• Toss wings with 2.5 tsp baking powder & a little salt, place them on a wire rack on a lined baking sheet (skin side up) & put in the bottom rack of a 250-degree oven for 30 mins.
• Move sheet to the top rack, increase oven temp to 425 & bake for another 20 mins. Flip the wings & bake for another 20.

You could use the dressing as a glaze or dipping sauce once the wings come out of the oven, but we didn't even need to!

After you make these, I do recommend trying the original salt & vinegar recipe. Or just make a batch of each and have the best eating day ever.