Made with Pepper No. 1
Muria Pepper No. 1 & No. 8 Glazed Chicken Wings
These wings aren’t just wings—they’re a sticky, spicy, flavor bomb. Muria Pepper No. 1 Preserve creates a glossy, caramelized glaze that clings to every crispy bite, balancing sweet heat with a bold umami finish. One thing’s for sure—you won’t be able to stop at just one.
Sticky, Spicy, Irresistible: Glazed Chicken Wings
These wings aren’t just wings—they’re a sticky, spicy, flavor bomb. Muria Pepper No. 1 Preserve creates a glossy, caramelized glaze that clings to every crispy bite, balancing sweet heat with a bold umami finish. Whether you're serving them as a game-day snack, a party appetizer, or a weeknight indulgence, one thing’s for sure—you won’t be able to stop at just one.
The Method
Build it.
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01
Prep & Bake the Wings. 1) Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. 2) In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, black pepper, and olive oil until evenly coated. 3) Arrange the wings skin-side up on the rack, making sure they don’t touch. 4) Bake for 40-45 minutes, flipping halfway through, until crispy and golden brown.
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02
Make the Sticky Glaze. 1) In a saucepan over medium heat, combine Muria Pepper No. 1, soy sauce, honey, butter, and apple cider vinegar. 2) Stir continuously until the mixture bubbles and thickens into a glossy, sticky glaze (about 3-4 minutes). 3) Remove from heat and stir in crushed red pepper (optional) for extra heat.
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03
Coat & Serve. 1) Transfer crispy wings to a large mixing bowl. Pour the warm, thick glaze over the wings. 2) Toss until each wing is fully coated in that deep, glossy, peppery glaze. 3) Plate and garnish with toasted sesame seeds and fresh scallions or cilantro. 4) Serve immediately—and prepare for the compliments.