These crispy chicken wings are coated in a spicy tomato pepper paste glaze and baked until the skin is golden. With their sticky sauce and crisp skin, they are a favorite for parties and snack spreads.
Rinse the chicken wings and pat them thoroughly dry with paper towels. Drying them is important for crisp skin.
Mix the tomato pepper paste, olive oil, crushed garlic, honey, red pepper flakes, thyme, salt, and black pepper to make a sauce. Coat the wings thoroughly.
Arrange the wings in a single layer on a parchment-lined baking sheet. Bake in an oven preheated to 200°C / 390°F for 40 minutes, until the skin is crisp and golden, turning them halfway through. Make sure the meat near the bone is fully cooked.
For crispier wings, pat them thoroughly dry before baking; wet skin will not crisp. Important: Make sure the chicken is fully cooked and no meat near the bone remains pink; its internal temperature should reach 74°C / 165°F. Contains no nuts or gluten.
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