Recipe by Ana Q Ingredients 3lbs Chicken Wings (separated into drumettes and flats) 1 Tbsp Baking Powder 1 ½ tsp Salt 3 tsp Garlic Powder 2 tsp Paprika ½ tsp Freshly Ground Black Pepper 2 Tbsp Melted Butter 1 ½ cups Skinny Latina Mango Apricot BBQ Sauce 1 Tbsp Skinny Latina Hotsauce (Optional) Directions Adjust oven rack to upper-middle position and preheat oven to 450°F. Line a baking sheet with aluminium foil and place an ovenproof wire rack on top. Pat dry chicken wings with paper towels, removing as much moisture as possible. Transfer the wings to a large bowl. In a small bowl, combine the baking powder, garlic powder, paprika, salt and pepper and mix well to combine. Sprinkle the seasoning mixture generously over the wings, turning them to make sure they are evenly coated. Arrange your seasoned wings on the wire rack, leaving about 1-inch of space between each wing. Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer). In a large bowl whisk together Skinny Latina Mango Apricot BBQ Sauce, butter, and Skinny Latina Hot Sauce (for an optional spicy kick). Once your wings are finished baking and while they are still warm, toss them in the sauce to evenly coat. Serve wings immediately with blue cheese dressing or ranch dressing, celery, carrots, pepper strips and other assorted veggies.
