MAPLE SRIRACHA GLAZED CHICKEN WINGS

Cut your wings into flats and drums (discard the tail end).  Pat dry with paper towels and place them in a large bowl.

Whisk the flour and Ragin Cajun seasoning together in a small bowl and pour it over the wings.  Toss to full coat all of the wings with the flour mixture.

Cover a rimmed baking sheet with foil and spray it with non-stick spray.  Spread the wings on the baking sheet in a single layer, evenly spaced.  Drizzle the olive oil over the wings.

Bake for 10 minutes and then flip them over on the pan so they brown evenly.  Cook for an additional 5-10 minutes until golden brown and cooked through with crispy skin.

While the wings bake, combine the maple syrup, sriracha, raspberry jam and Dijon in a saucepan and bring to a boil, whisking.  Combine the corn starch and water and whisk until the corn starch is dissolved.  Add it to the pan. Reduce heat and cook on a low boil, whisking, until a smooth glaze forms.

Remove the wings from the oven and let rest for 5-10 minutes.  Place them in a large bowl.

Pour the glaze evenly over the wings and toss with tongs to coat.  Devour!