A spicy chicken wing appetizer that satisfies on the primal level – with a low-sugar dry rub providing intense flavor for one of everybody’s favorite finger foods!
Pat chicken wings dry with paper towels. Make dry rub by mixing all other ingredients except pancake syrup in a small bowl. Put the chicken wings in a large mixing bowl and toss with the dry rub. Let sit at room temperature for 15-20 minutes.
Preheat oven to 400°F. Line a rimmed cookie sheet or jelly roll pan with heavy duty foil. Spray the foil generously with release spray. Spread the seasoned chicken wings out on the foil and bake for 20 minutes.
Remove the pan from the oven, and using tongs, turn over the chicken wings. Drizzle the pancake syrup on the wings and return to the oven to bake for 15-20 more minutes.
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