The sweetness of just a single sugar beet makes for the perfect barbecue sauce addition, especially when the beet has been roasted to caramelize the sugars within. The roasted beet is pureed with honey, ketchup, cider vinegar, soy sauce, and other ingredients to create a spicy sweet coating for crispy baked chicken wings. It also makes the most vibrant appetizer ever, with the entirety of the dish striking a lovely magenta hue, pleasing to both the palate and the eye. • serves 4
Preheat the oven to 425°F.
In a bowl, toss the quartered beet with the olive oil. Transfer to a small baking pan and roast for about 20 minutes, until softened slightly but not cooked all the way through. Keep the oven on.
Puree the roasted beet, honey, ketchup, water, vinegar, soy sauce, Worcestershire sauce, and chipotle chili powder in a blender until thick and smooth. Divide the sauce into two equal portions.
In a large bowl, toss the chicken wings with one portion of the sauce to coat. Spread them out in an even layer on a baking sheet, not touching each other, and roast for 35 to 45 minutes, until cooked through and crispy. Remove from the pan with tongs and toss with the second portion of the sauce. Serve immediately.