Baked Chicken Wings (Bon Appetit)

By kawaibaby

Ingredients

• Buffalo Sauce
• 1 tablespoonunsalted butter, melted
• 1/4 teaspooncayenne pepper
• 1/4 teaspoonfreshly ground black pepper
• 1/4 teaspoonkosher salt
• 1/4 cuphot pepper sauce (such as Frank's)
• Ginger-Soy Glaze
• 1/4 cuphoney
• 2 tablespoonssoy sauce
• 3 large garlic cloves, crushed
• 12 x1" piece of ginger, peeled, sliced
• Wings
• 5 poundschicken wings, tips removed, drumettes and flats separated
• 2 tablespoonsvegetable oil
• 1 tablespoonkosher salt
• 1/2 teaspoonfreshly ground black pepper

Details

Adapted from bonappetit.com

Preparation

Step 1

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).