Crispy Baked Chicken Wings

Buffalo sauce ingredients:

  • 1 tbs. unsalted butter, melted
  • ¼ tsp. cayenne pepper
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. kosher salt
  • ¼ cup hot pepper sauce (such as Frank’s)

Ginger-soy glaze ingredients:

  • 1/4 cup honey
  • 2 tbs. soy sauce
  • 3 large garlic cloves, crushed
  • 1-2” x 1” piece of ginger, peeled, sliced

Wing ingredients:

  • 5 lbs. chicken wings, tips removed drumettes and flats separated
  • 2 tbs. vegetable oil
  • 1 tbs. kosher salt
  • ½ tsp. freshly ground black pepper

For buffalo sauce:  Mix first 4 ingredients in a medium bowl; 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 ¼ cup water to a boil in a small saucepan, stirring to dissolve honey.  Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ 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 450 degrees F.  Set a wire rack inside each of the 2 large rimmed baking sheets.  Place all ingredients in a large bowl; toss to coat.  Divide wings between prepared rack and spread out in a single layer.  Bake wings until cooked through and skin 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).


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