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Crispy Baked Chicken Wings

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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.

Details

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).

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