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
- 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).