Crispy Baked Chicken Wings

By Dr_Mom

by The Bon Appétit Test Kitchen

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
• 5 pounds chicken wings, tips removed, drumettes and flats separated
• 2 tablespoons vegetable oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

For 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.

For 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.

For wings:

Preheat oven to 400°F. 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).