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
Preparation
Step 1
Buffalo Sauce
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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
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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
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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.
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Bake wings until cooked through and skin is crispy, 45–50 minutes.
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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.
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Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).