Crispy Baked Chicken Wings

Crispy Baked Chicken Wings

What you need:

• Buffalo sauce
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup hot pepper sauce (example, “Franks”)
• Ginger-soy glaze
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 3 large garlic cloves, crushed
  • 1 2×1″ piece of ginger, peeled, sliced
• Wings
  • 5 pounds chicken wings, tips removed, drumettes and flats separated
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

What to do:

• For buffalo sauce
  • Mix first 4 ingredients in a medium bowl; let let stand for 5 minutes. Whisk in hot sauce; keep warm.
  • DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
• For ginger-soy glaze:
  • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
  • DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
• For wings:
  • Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
  • Bake wings until cooked through and skin is crispy, 45–50 minutes.
  • Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
  • Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).

** This fabulous recipe was provided by EPICURIOUS.COM.