Crispy Baked Chicken Wings
Deliciously crispy chicken wings with two flavor options - a savory ginger-soy glaze and classic buffalo sauce. Perfect for game day or any gathering, these wings are baked until perfectly crispy and then tossed in your choice of sauce.
Ingredients
- •1 tablespoon unsalted butter, melted
- •¼ teaspoon cayenne pepper
- •¼ teaspoon freshly ground black pepper
- •¼ teaspoon kosher salt
- •¼ cup hot pepper sauce and honey
- •2 tablespoons soy sauce
- •3 cloves garlic cloves
- •1 piece ginger
- •5 pounds chicken wings
- •2 tablespoons vegetable oil
- •1 tablespoon kosher salt
- •½ teaspoon freshly ground black pepper
Cooking Instructions
- 1.
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
5 min
- 2.
DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
- 3.
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.
23 min
- 4.
DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
- 5.
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.
10 min
- 6.
Bake wings until cooked through and skin is crispy, 45-50 minutes.
50 min
- 7.
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, 8-10 minutes.
10 min
- 8.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
5 min
