1 1/2 - 2 lbschicken wingettes, wings, or split wings
Dry Rub
1tsppaprika
1tspdry mustard
1tspchili powder
1tspground nutmeg
2tspdried basil
1 1/2tspsalt
1/2tsppepper
Orange Balsamic Sauce
1/4cupbalsamic vinegar
1cuporange juice
2tsporange zest
2tsptomato paste
1tbspghee or butter
1/4tspsalt
1/4tsppepper
Instructions
Preheat oven to 450 degrees.
Pat chicken wings dry with a paper towel. This is an important step to achieving crispy wings so don't skip it!
Toss chicken in a large ziplock bag with dry rub ingredients. Seal. Shake so each wing is fully covered with the rub.
Place wings on a wire rack over an aluminum foil lined baking sheet. Bake for 30 minutes. Flip chicken. Bake for 20 additional minutes.
While wings are baking, add all Orange Balsamic Sauce ingredients to a pot and whisk until well combined. Bring to a boil then reduce heat to medium low so that the sauce simmers. Allow it to simmer for 15 to 20 minutes, stirring occasionally. You'll continue to see some bubbles as it does this. (Keep on eye on it so it doesn't burn or reduce too much.) Sauce is ready when it has thickened, darkened in color, and reduced to around 1/4 cup.
Pour finished sauce over wings. Top with additional orange zest (optional) and serve!