ROASTED CHICKEN WINGS

ROASTED CHICKEN WINGS

SOURCE: Epicurious – http://www.epicurious.com/recipes/food/views/crispy-baked-chicken-wings-388693

 

Precook WINGS:
Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets.
Remove the tips and separate the drumettes from the flats for:	5 lb chicken wings
In a large bowl, stir together:	2 Tbsp vegetable oil 1 Tbsp kosher salt ½ tsp freshly ground black pepper
1.      Place chicken wings 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. 2.
Prepare GINGER SOY GLAZE
In a small saucepan, mix together:	¼ cup honey 2 Tbsp soy sauce 3 large garlics cloves, crushed 1”x 2”piece of ginger, peeled and sliced 1/4 cup water
3.      Bring all ingredients to a boil, 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. 4.        5.       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. 6.
Prepare BUFFALO SAUCE
In a medium size bowl, mix together:	1 Tbsp unsalted butter, melted ¼ tsp cayenne pepper ¼ tsp freshly ground black pepper ¼ tsp kosher salt
Let stand 5 minutes, then add	¼ cup hot pepper sauce (such as Frank’s)
7.       Keep warm until ready to toss on wings. 8.       Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
FoodNotes: 1.      Sauce and glaze can be made up to 5 days ahead. Let cool completely; cover and chill. Rewarm before using.