Oven Crisp Chicken Wings
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INGREDIENTS

  • 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)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 3 large garlic cloves, crushed
  • 1 2×1″ 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

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, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

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