Chef Tom: Crispy Baked Chicken Wings - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Crispy Baked Chicken Wings

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Crispy Baked Chicken Wings

Yield

Makes about 60 Active Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

Buffalo sauce

1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
¼ teaspoon smoked paprika
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
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

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 to 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 to 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 to 10 minutes.

Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).