Dairy and Gluten Free Sweet and Spicy Chicken Wings
2 to 4 pounds of chicken wing pieces
1/2 cup brown sugar
2 tbs sugar or honey
1/3 cup Franks Red Hot Sauce
3 tbs Louisiana Style Hot Sauce
1 tsp to 1 tbs Sriracha (depending on how spicy you like it)
1 tbs olive oil
1 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 stick dairy free "butter"
2 tbs cornstarch and enough water to make a slurry
Combine the brown sugar through black pepper in a bowl large enough to hold all of the chicken wings.
Toss the chicken wings with the sauce and allow to marinate for at least 1 hour. I prefer to marinate the wings overnight.
When ready to cook the wings, preheat the oven to 450 F.
Line one or two shallow baking pans large enough to hold the wings in one layer with aluminum foil.
Remove the wings from the sauce and lay the wings in a single layer on the lined pans.
Reserve the sauce.
Bake the wings for 45 minutes to 1 hour or until they are cooked through.
Meanwhile, place the reserved sauce into a sauce pan and bring to a boil.
Boil for 5 minutes then add the "butter" and bring it back to the boil.
Add the cornstarch slurry and continue cooking until thick.
Preheat the broiler.
Place a thin coating of sauce on the tops of the wings.
Place the wings under the broiler for a few moments, keeping a close watch on them, to crisp them slightly.
Place the wings in a large bowl and coat with the remaining sauce.