Recipe by Lauryn Smith for Wyman’s
You can prepare the chicken wings for up 24 hours ahead of time by tossing them in 1 teaspoon salt and one teaspoon baking powder per pound of wings, and then laying them out on a baking rack in the refrigerator. The longer you are able to let them rest (8 hours to 24 hours), the crispier your wings are going to be.
Preheat the oven to 450 degrees. While the oven is preheating cook the onion and jalapeño over medium heat in a medium sized heavy pan. Once the onion is browned, add the spices and wild blueberries. Cook for a few minutes and add red wine vinegar, honey and brown sugar. Cook until reduced and let cool. Add these ingredients to your food processor and blend.
Once blended, toss the chicken in some of the blueberry sauce, place the wings back on the racks and bake for 20 minutes. After 20 minutes, remove from the oven and brush the wings again with the blueberry sauce and return to the oven for 10 minutes. Repeat this again – brush the wings with blueberry sauce – and cook for an additional 10-15 minutes.