Jackson Street Baked Hot Wings

• 20 whole chicken wings, tips removed and divided at the joint
• 4 tablespoons Chinese five-spice powder
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 6 tablespoons salted butter
• 6 tablespoons Thai red curry paste
• 2 tablespoons sambal olek
• 3 tablespoons brown sugar
• 1 cup mayonnaise
• 1 bunch cilantro
• 2 limes, juiced
• 1 teaspoon salt

1. Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl.
2. Cover and refrigerate for 1 hour, up to overnight.
3. Preheat your oven to 400 degrees and spray 2 sheet pans with baking spray.
4. Line your wings skin side down on the trays, leaving space between them so they dont steam.
5. Cook in the middle of the oven for 25 minutes or until the bottoms are crispy and the fat begins to render in the pan.
6. Flip them over, turn the oven up to 425 degrees and continue to cook for another 20-25 minutes until thoroughly cooked and crispy all over.
7. Watch them closely (every 5 minutes) as there will be a lot of fat in the pan and it can burn.

chicken, cayenne pepper, kosher salt, butter, red curry, sambal olek, brown sugar, mayonnaise, cilantro, salt

Taken from www.foodrepublic.com/recipes/jackson-street-baked-hot-wings-recipe/ (may not work)