Crispy Baked Chicken Wings

Crispy Baked Chicken Wings
Crispy Baked Chicken Wings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Buffalo Sauce

  • 1

    tablespoon unsalted butter, melted

  • 1/4

    teaspoon cayenne pepper

  • 1/4

    teaspoon freshly 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

    2x1" piece of ginger, peeled, sliced

  • Wings

  • 5

    pounds chicken wings, tips removed, drumettes and flats separated

  • 2

    tablespoons vegetable oil

  • Tony Chachre Cajun Seasoning to taste.

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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