Ingredients
Chicken Wings
20 - 25 Chicken wing pieces
½ cup vinegar
¼ cup baking powder
3 tbsp Cajun seasoning
1 tbsp each: all purpose seasoning (like Mrs. Dash), paprika, Old Bay, cayenne pepper, and black pepper.
Olive Oil
Liquid Gold sauce
¾ cup Duke’s Carolina Gold sauce
⅓ cup brown sugar
2 tbsp W sauce
3 tbsp louisiana hot sauce
Minced garlic
1 cup pineapple juice
¼ cup honey
½ stick Butter
1 tsp each black pepper, cayenne pepper, or Tony’s
Parsley
Optional: edible gold glitter
Directions
Chicken Wings
Step 1
Preheat oven to 425°F (or air fryer to 375° F).
Step 2
Add the wings to a large bowl and add the chicken wings with the vinegar and fill to the top with water. Rinse, drain and pat dry the wings in the bowl.
Step 3
Add the baking powder, all purpose seasoning, paprika, Cajun seasoning, cayenne pepper, Old Bay and black pepper. Drizzle and coat the wings in olive oil.
Step 4
Mix well then grab a large baking sheet pan with a wire rack. Spray the pan with olive oil spray or any nonstick spray you have. If using an air fryer, lightly spray air fryer with nonstick spray.
Step 5
Next, place the chicken wings skin side down on the pan evenly spread out. Bake in the oven for 20 minutes on each side or desired crispness (in air fryer: 17-20 minutes, flipping halfway).
Liquid Gold sauce
Step 1
In a small or medium stovetop pot, melt the butter. Once the butter is completely, add the honey, Carolina Gold sauce, and brown sugar. Stir until combined.
Step 2
Then add then hot sauce, W sauce, seasonings and minced garlic. Stir and allow the sauce to simmer so it can thicken. When the sauce looks like a thicker consistency, turn off the heat and add a teaspoon or so of gold dust (optional) and stir until the sauce is a shiny golden color.
Step 3
Pour the sauce over the cooked wings and toss so the sauce is evenly coated. Sprinkle parsley. Enjoy hot.
