Ingredients:
For the hibiscus barbecue sauce:
1 tablespoonextra-virgin olive oil
1 small yellow onion, diced
2 scallions
4 garlic cloves, chopped
1 teaspoondried oregano
1 teaspoonsmoked paprika
1 teaspoonyellow mustard
1 teaspoonchili powder
1 teaspoonkosher salt, plus more to taste
1 teaspoonground black pepper
1/2 teaspoondried thyme
1/2 cuptomato paste
1/2 cupdried hibiscus flowers, chopped
1/4 cupapple cider vinegar
2 tablespoonsmolasses
1 Scotch bonnet pepper (for a substitute, use a habanero pepper)
1/4 cuphoney
For the chicken wings:
3 poundschicken wings, separated at the joint and tips removed
2 tablespoonsextra-virgin olive oil
2 teaspoonskosher salt
1 teaspoonground black pepper
1 teaspoongarlic powder
1 teaspoonsmoked paprika
Directions:
In a large saucepan, heat the olive oil over medium heat. Add the onions and scallions, and cook until the onions are slightly translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add all the dry spices and herbs to the saucepan, including the salt and pepper, and stir to combine.
Add 1 cup water plus the tomato paste, dried hibiscus flowers, apple cider vinegar, molasses, and Scotch bonnet pepper to the saucepan and simmer for 15 minutes. Once the mixture has simmered and the hibiscus flowers have softened, remove from the heat.
Carefully transfer the mixture to a blender and process until smooth and thoroughly combined; add additional water, 1 tablespoon at a time, to thin the sauce to the desired consistency, if needed.
Return the barbecue sauce to the saucepan and stir in the honey. Taste the sauce and season with additional salt, as needed.
Heat the oven to 400°F.
Pat the chicken wings dry before adding them to a large bowl. Drizzle the chicken wings with olive oil, then season with salt, pepper, garlic powder, and smoked paprika, tossing to coat.
Arrange the seasoned chicken wings in a single layer on a wire rack set over a baking sheet, making sure the wings don’t touch each other. (Use two baking sheets if needed.)
Bake the chicken wings, turning once, until browned, about 30 minutes. Remove the chicken wings from the oven and place in a fresh bowl. Toss the chicken wings in the hibiscus barbecue sauce and return them to the wire rack set over the baking sheet.
Bake the chicken wings for an additional 10 minutes, turning the wings over at the halfway point. Serve hot.