Crispy Baked Chicken Wings

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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