“While unconventional, three roosters team up to bring you wine and wings!” said Ian Lawson, who discovered this recipe. “At Victor Vineyards, we love a messy finger food as much as the next foodie. Here’s our tribute to three roosters; the one on the Roadside label, the one on the Sriracha label, and the one on your plate!”
Pair with the Victor Vineyards 2011 California Roadside Red/White.
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, cumin, and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator.
Refrigerate at least 1/2 hour.
Preheat oven to 400˚F (200˚C).
In a saucepan, melt butter on medium heat and whisk in the molasses, Sriracha, vinegar, Worcestershire sauce. When it is mixed and just starts to simmer, remove from heat and transfer to a medium-sized bowl.
Dip the wings into bowl to coat with sauce. Then place them back on the baking sheet. Grind black pepper over wings to taste. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
Remove cork from bottle of Roadside and pour into vessel (wine glass/red cup/tumbler). Partake as you see fit.