Directions

1. In a small saucepan over medium heat add the first set of ingredients and stir with a whisk. 

2. Let these ingredients simmer over low heat for 20-25 minutes, stirring occasionally until the mixture becomes a syrup. 

3. In a mixing bowl, toss the wings with ½ cup of sauce to coat. 

4. Refrigerate the wings overnight for best results. (if not marinate for 3 hours minimum) (drain + pat dry if frying) 

5. Preheat oven to 365°. (or preheat your fryer to 375° cause these wings can be fried as well) 

6. Arrange wings on the foil lined baking sheet, with space between each wing. 

7. Roast the wings at 365° for 20-25 minutes, then turn the wings over and roast another 20-25 minutes or until wings are done. (if frying your wings, fry until GBD, golden brown and delicious) 

8. Mix the reduced sauce with the hot sauce thoroughly. 

9. When wings are done, remove from the oven or fryer and transfer to a stainless-steel mixing bowl and toss in the wing sauce, to coat well.  

10. Arrange on a serving platter and sprinkle with the bias-cut green onions. 

11. Serve hot and enjoy!