Sweet and Spicy Chicken Wings is smoky high heat of the ground chipotle, but you could use milder, somewhat sweet ancho or hotter-than-hell habanero, if you prefer. Don’t use the frozen “wingettes,” however, because they give off too much liquid and don’t crisp up nicely.

Ingredients:

Vegetable oil for the baking sheet

4 pounds fresh (not thawed frozen) chicken “wingettes”

1½ teaspoons pure ground chipotle

1 teaspoon ground cumin

1 teaspoon kosher salt

3 tablespoons honey

Method:

1. Position a rack in the center of the oven and preheat to 425°F. Lightly oil a large rimmed baking sheet.

2. Put the chicken wings in a large bowl. Mix the chipotle, cumin, and salt together in a small bowl. Sprinkle over the wings, tossing well. Spread on the baking sheet.

3. Bake for 20 minutes. Turn the wings over and continue baking until golden brown and they show no sign of pink when pierced with the tip of a knife, about 25 minutes longer.

4. Transfer the wings to a large bowl. Pour off and discard the fat in the baking sheet. Drizzle the wings with the honey and toss. Spread again on the baking sheet and return to the oven. Bake until the wings are glazed with the honey, 5 to 10 minutes longer.

5. Transfer to a platter and serve hot, with a bowl for collecting the bones. (They’re not very manly, but moist disposable towelettes of some kind would be welcome, too, as fingers will get sticky when eating these.)