I'm a wingster kind of girl, so, as far as I’m concerned, a girl cannot have enough chicken wing recipes. Turkey at Thanksgiving? No, thanks — I’ll just take the wing. Slices of roast chicken? Nope — just the wings please. Every new recipe I find becomes my new fave. This one is lipsmacking duh-duh-duhLIOCIOUS -- they're wonderful — super crispy and snappy because of the dredging in Wondra flour that I haven’t used since the 1980’s — and my new favorite sauce–intense, ginger

Sticky Bourbon Maple Wings µake these sticky, tangy, bourbon-forward wings and give them properly crisp skin before the glaze goes anywhere near them. Bourbon–Maple Sticky Wings For 2 people — about 12 whole-wing pieces For the wings 1½–2 lb chicken wings, split into flats and drumettes 1 tbsp baking powder — not baking soda 1 tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ¼ tsp Aleppo pepper Bourbon–maple glaze ¼ cup bourbon 3 tbsp pure maple syrup 2 tbsp apple cider