Crispy Baked Chicken Wings

By Maverick19

I have also provided recipes for Buffalo Sauce and a Ginger-Soy sauce. For the ginger-soy sauce, you can substitute miso for the ginger if desired.

Ingredients

• Buffalo Sauce:
• 5 lbs. chicken wings
• 3 Tbsp vegetable or other oil, Not olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp unsalted butter, melted
• 1/4 tsp cayenne pepper, 1/4 tsp ground black pepper, 1/4 tsp salt
• 1/4 cup hot pepper sauce of your choice
• Ginger-Soy Glaze:
• 1/4 cup honey
• 2 Tbsp soy sauce
• 3 large garlic cloves, crushed
• 1 2x1 inch piece ginger, peeled and sliced thin OR 2 tsp ginger paste OR 1 Tbsp miso paste

Preparation

Step 1

For Buffalo Sauce: Mix the first 4 ingredients in a med. bowl and let stand for 5 minutes. Whisk in the hot sauce and keep warm.

For Ginger-Soy Glaze: Bring all ingredients and 1/4 cup water to a boil, in a med. saucepan, stirring, to dissolve the honey. Reduce heat to low, simmer, stirring occasionally until reduced to 1/4 cup, 7-8 minutes. Strain into a medium bowl and let stand for 15 minutes to slightly thicken.

For the Chicken: Preheat oven to 400 degrees F. Set a wire rack inside each of 2 large rimmed baking sheets (i like to line sheets with foil as well) Place all ingredients in a large bowl and toss to coat. Divide wings on prepared racks and spread out in single layer. Bake the wings 45-50 minutes, until the wings are cooked through and the skin is crispy. Take one tray of wings out at 45 minutes and use these with the ginger-soy glaze, (follow directions below)

Line another baking sheet with foil and top with a wired rack. add half of the wings to the ginger-soy glaze and toss evenly to coat. Place wings in a single layer on prepared rack and back until glaze is glossy and carmelized, 8-10 minutes.

Toss remaining half wings in the buffalo sauce (no extra bake needed) and serve. (You can use one sauce for all of your wings, if desired)