Baked Chicken Wings

I initially wanted to call this healthier or low fat chicken wings but I just don't like the sound of recipe names that start with healthy or low fat. These are however not very high in fat, even if you don´t use skinless chicken like I did. Usually the baked versions of typically fried food taste ok, but never just as good. But these I have to say are even better than if you would fry them in oil. Because what´s the point, you fry something to get it crispy, then why drown them in sauce afterward to make it sloppy again? And I have to add that I´m not afraid of fat when it makes things taste better, but here I don´t see the need in deep fat frying or copious amounts of butter. Just a splash of oil will do and they still come out tasting great.

A few notes:
I buy skinless chicken drummettes, but if you use skin on it will still work just adjust cooking time (will note that later in the recipe).
1 tbsp of Tabasco might make you think this will be spicy, but it isn’t even close to spicy, my kids eat this without a problem. If you like it spicy add some cayenne pepper or use hot paprika. I’ve never used garlic powder but I imagine it would work here.

Baked chicken wings
1 kilo (2 lb) chicken wings separated
1 1/2 tsp paprika
1 tsp oregano
1/2 tsp dried thyme
1/4 tsp black pepper
1/2 tsp cumin
1 1/2 tsp salt
1 1/2 tbsp olive oil
1 tbsp light honey
1 tbsp Tabasco  

Preheat you’re oven to 200C (400F/ gas mark 6)
Line a big oven tray with greaseproof paper and set aside.
Clean and dry your chicken and set aside in a bowl.
Mix all the rest of the ingredients in a bowl, pour over the chicken and make sure every piece is coated. Arrange chicken pieces in a single layer over the prepared oven tray. Bake for 25 minutes. Turn the chicken pieces over and give everything another 5 minutes to brown evenly. (If you use skin-on chicken let it bake for an extra 10 minute instead of 5, or until crispy)