Honey Spiked Chicken Wangs

The Build

• Start oven to 350 and get a pan temp to medium heat.
• Clean chicken wings under cold water, pat dry, and throw on bowl.
• Pour PepperBee over chicken wings, dash with salt, and mix well.
• On a foil covered cookie sheet and a grate on that, place all the wings evenly on grate.
• Put wings in oven and start timer for 45 minutes then check until wings are golden brown. Juices should be running clear or the bird is not cooked.
• In pan, drop in bacon grease swirl around til it covers bottom of pan.
• Drop flour in grease and whisk around until smooth.
• Continue whisking for about 2 minutes. I went for a light color. You could go darker for a nuttier taste.
• Now add the cheese and milk and start whisking in. Add more milk for thin and less for not so thin.
• I happened to have some pico de gio so it was added. Yeah it was good but the redneck bechamel doesn’t need help on it’s own.
• The tater tots called for 15min at 425 (check your bag). So I put the in the oven when there was 15 minutes left on the bird. Since the wings were at 350 I should have added the tots when there was about 30 minutes of wing time left.
• Either way you’ll need to check up on the tater tots while cooking and use your good eye to determine when they are crispy yum.
• Plate it all up! Pour the redneck bechamel over tots and some garnish you like. I didn’t use any sauces like ranch or blue cheese because this was just for testing PB.