LOST WINGS

These wings didn’t just get lost—they chose the wrong path on purpose. Our Lost Wings come out of the oven golden and crispy, then get tossed in a glossy, buttery glaze built on the bold, smoky heat of Lost Soul salsa.

(Tip for this recipe: Pat the wings completely dry before tossing them; removing that surface moisture is the key to getting crispy skin in the oven instead of soft or rubbery.)

ingredients

Wings

• 2 lbs chicken wings (drumettes and flats), patted dry

• 1 tbsp oil (e.g., olive or avocado)
  

Glaze

• 3/4 cup Lost Soul salsa

• 1 tbsp unsalted butter
  

• 1 tsp apple cider vinegar (enhances the tang)

directions

Wings

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top, and lightly oil the rack

2. In a large bowl, toss the wings with 1/4 cup of Lost Soul salsa and oil

3. Place wings on the wire rack in a single layer

4. Bake for 40–45 minutes, flipping halfway through, until golden, crispy, and fully cooked

5. While the wings bake, combine 1/2 cup of Lost Soul salsa, butter, and vinegar in a small saucepan

6. Simmer over low heat for 5–7 minutes, stirring occasionally, until thickened slightly

7. Transfer baked wings to a large bowl and pour the warm glaze over them

8. Toss to coat evenly

9. Squeeze some lime, and serve with extra Lost Soul salsa on the side for dipping