Crispy Baked Chicken Wings
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
-
BUFFALO SAUCE
- 1 tablespoon unsalted butter, melted
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup hot pepper sauce (such as Frank's)
-
GINGER-SOY GLAZE
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 3 large garlic cloves, crushed
- 1 piece ginger, peeled, sliced (2x1-inch )
-
WINGS
- 5 lbs chicken wings, tips removed, drumettes and flats separated
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
-
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.
-
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.
-
WINGS:
- Preheat oven to 400°.
- 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).
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RECIPE SUBMITTED BY
Air Force Mama
United States