CRISPY BAKED CHICKEN WINGS RECIPE | EPICURIOUS.COM
Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- 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, 78 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, 4550 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, 810 minutes.
- Toss remaining half of wings in Buffalo
- sauce. Serve immediately (no need to bake).
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