Ingredients
For the Wings
- 2 lbs chicken wings
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Winter Citrus BBQ Sauce
- ⅓ cup blood orange juice about 2 oranges
- 2 tablespoon Meyer lemon juice
- ½ cup ketchup
- 2 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- For the Fennel Slaw
1 fennel bulb, shaved thinly
- 1 blood orange peeled and segmented
- 1 tablespoon Meyer lemon juice
- 2 tablespoon olive oil
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon fresh dill finely chopped
- Kosher salt to taste
For Garnish
- 1 tablespoon fresh parsley roughly chopped
- 1 teaspoon blood orange zest
- 2 charred blood orange halves optional, for squeezing
Method
- Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top.
- Pat the chicken wings dry with paper towels.
- In a large bowl, toss wings with baking powder, salt, pepper, and smoked paprika.
- Arrange wings in a single layer on the rack and bake for 45–50 minutes, flipping halfway, until golden and crispy.
- While the wings bake, make the sauce:
- In a saucepan, combine all BBQ sauce ingredients. Simmer over medium heat for 5–7 minutes until slightly thickened. Set aside.
- Make the fennel slaw:
- In a bowl, mix shaved fennel, blood orange segments, lemon juice, olive oil, parsley, dill, and salt. Let sit for 10 minutes.
- Toss baked wings in half of the citrus BBQ sauce.
- Arrange on a platter. Garnish with parsley, orange zest, and optional charred citrus.
- Serve with fennel slaw and reserved sauce on the side.