WING ESSENTIALS: HONEY HOT CRISPY WINGS

Wing Essentials: Honey Hot Crispy Wings image

I had several goals for this recipe... I wanted crisp wings without deep frying, I wanted them without a lot of waiting, and I wanted a different kind of sauce. It took several tries, and the patience of my food testers, but I finally got what I was after... So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 16

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Ingredients

PLAN/PURCHASE
THE WINGS
12 - chicken wings
1 tablespoon(s) flour, all-purpose variety
1 teaspoon(s) baking powder, not baking soda
1 pinch(es) salt, kosher variety
THE SAUCE
4 tablespoon(s) fresh clover honey
4 tablespoon(s) frank's hot sauce
3 tablespoon(s) coconut sugar
2 tablespoon(s) tamari sauce
1 tablespoon(s) sriracha sauce
1 tablespoon(s) lime juice, freshly squeezed
1 teaspoon(s) fish sauce
ADDITIONAL ITEMS
- toasted sesame seeds, for a garnish

Steps:

PREP/PREPARE
Chef's Note: My first goal was to figure out a way to crisp the skin of the chicken wings, so I turned to my old friend, baking powder. Baking powder and salt will draw moisture out of whatever they are applied to. The common method was to coat the wings in baking soda and salt, and then let them sit in the fridge overnight. The two problems with that method is: I didn't want to wait that long, and when they were baked and sauced, my testers said they tasted WAY too salty. I solved the problem by mixing all-purpose flour with the baking powder, and using just a pinch of salt. As to the overnight stay in the fridge, I solved that using a two-step cooking process.
THE WINGS
Gather your Ingredients (mise en place).
Place a rack in the middle position, and preheat the oven to 250f (120c).
Mix the flour, baking powder, and salt in a small bowl.
Thoroughly dry off the chicken wings, and add to a large bowl.
Sprinkle the dry ingredients on top of the chicken, and toss to combine.
Lay the chicken wings on a parchment-lined baking sheet, fitted with a rack.
Chef's Tip: Make sure you give them some space.
Place in the preheated oven and slow bake for 30 minutes.
After thirty minutes, increase the temperature to 430f (220c), and continue to bake until they are nice and brown, about 35 - 45 minutes.
Chef's Note: The low-and-slow baking begins to cook the wings, and will give the baking powder and salt a chance to do their thing of drawing moisture out of the skin. The final blast of heat will finish cooking the wings, and make the skin nice and crispy.
THE SAUCE
Chef's Note: While the wings are happily baking away, make the sauce.
Gather your ingredients (mise en place).
Add all the ingredients into a small saucepan.
Place the pan over medium heat, and bring up to a simmer.
Allow the sauce to lightly simmer while the wings are baking.
Chef's Note: Occasionally stir the sauce, and do not let it get to the boil, or it will burn.
THE ASSEMBLY
Remove wings from the oven and place into a large bowl.
Toss with two or three tablespoons of the sauce.
Chef's Note: I don't want these wings dripping in sauce, I want just enough to coat them.
PLATE/PRESENT
Plate the wings, sprinkle on some toasted sesame seeds, and serve with the additional sauce. Enjoy.
Keep the faith, and keep cooking.