This is a recipe that has been adapted and tweaked from many difference recipes. My goal was to create an alternative to the typical buffalo wing recipe because of my allergies to most of the peppers used to make the sauce hot, and also to cut out the fried calories. This can be adjusted to your tolerance by adding more pepper and different kinds of peppers but it is perfect if you just want the build-up in your mouth heat and the crunch of wings. Also perfect for kids who want to have the wing experience!
The chicken wings should be separated into wingette and drumette. My preference is to buy them already separated to save a step. Use a small paring knife to perforate the wings in various places, which allows the marinade to fully penetrate the meat. Mix the ginger, lemon peel, garlic, sea salt, olive oil, the juice and the whiskey in a plastic zip bag (making sure the salt is fully dissolved), then add the wings one at a time followed by 4 ounces or less of filtered water - enough to help fully cover the chicken with marinade. Close the bag, removing any air and making sure the wings are all covered. Put in the refrigerator for a few hours or overnight, turning the bag at least once to stir the marinade. If overnight is an issue, you will still have good results with at least two hours of marinating.
At the end of the marinating, pour the marinade down the drain and then seal the air out of the bag again. Submerge the bag with the wings in warm water for a few minutes to raise the core temperature of the chicken before cooking. Pre-heat the oven to 350.
While the bag is warming, open a new bag and add the dry ingredients/spices. Close the bag, removing any air and mix the dry ingredients up inside the bag.
When the chicken is no longer cold to the touch, remove the wings from the wet bag and pat dry, then add the wings to the dry bag one at a time. Seal the bag, removing any air, and toss the wings for a few minutes, making sure the wings are coated throughly. Let the dry bag sit for five minutes or so while you line a pan or grill rack with non-stick foil. Remove the wings from the dry bag and place on the foil, then place in the hottest part of the oven for one hour (turning the wings at the 30 minute mark).
At the one hour mark, turn the oven to broil and let the wings crisp for 5-7 minutes to your liking, taking care to avoid the wings getting burnt. Remove and let the wings rest. Serve on a warmed plate with whole peperocinis and some pineapple chunks on the side. If you want more heat, have red pepper flakes available and sprinkle to taste.
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