Crispy Baked Chicken Wings Recipe | Epicurious.com

Baked chicken wings:

yield
Makes about 60

active time
20 minutes

total time
1 hour 10 minutes

Baking wings yields crispskin without the mess and constant tendingof frying. Divide the wings between our twosauces, or double one sauce recipe and useit on all 60 wings.

Ingredients

Buffalo sauce:

• 1 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)

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

Preparation

For buffalo sauce:
Mix first 4 ingredients ina 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 reducedto 1/4 cup, 7–8 minutes. Strain into a mediumbowl. 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 wirerack inside each of 2 large rimmed bakingsheets. Place all ingredients in a large bowl;toss to coat. Divide wings between preparedracks and spread out in a single layer.

Bake wings until cooked through and skinis crispy, 45–50 minutes.

Line another rimmed baking sheet withfoil; top with a wire rack. Add half of wings toginger-soy glaze and toss to evenly coat.Place wings in a single layer on preparedrack and bake until glaze is glossy andlightly caramelized, 8–10 minutes.

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