Wings are great any time as a snack, appetizer or even for dinner, but having them as something for snacking during the football game is like a national pastime now. I have a standard wing recipe that I use most of the time and often just toss them with some hot sauce and I am done, but I decided to incorporate that wing recipe with a couple of sauces and glazes that I saw from Bon Appetit to change things up a little bit and to give an option to those who may not like the spiciness of the Buffalo wings that I like to make. These at least give you a little bit of a choice when making your wings.
Crispy Baked Chicken Wings
For the wings:
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the Buffalo Sauce:
1 tablespoon 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
For the Ginger-Soy Glaze:
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2-inch piece of ginger, peeled and sliced
Adjust two oven racks to the upper-middle and the lower-middle positions and heat the oven to 250 degrees. Set a wire rack in an aluminum foil–lined rimmed baking sheet. Pat the chicken wings dry with paper towels and transfer them to a large 1-gallon zipper-lock bag. Combine the baking powder, salt and pepper, add these to the wings, seal the bag, and toss the wings to evenly coat them.
Arrange the wings, skin side up, in a single layer on the prepared wire rack. Bake the wings on the lower-middle oven rack for 30 minutes. Move the wings to the upper-middle rack, increase the oven temperature to 425 degrees, and roast until the wings are golden brown and crispy, about 40 to 50 minutes longer, rotating the baking sheet halfway through the baking process.
While the wings are baking, prepare the sauces. For the Buffalo sauce, mix the melted butter, cayenne pepper, black pepper and kosher salt in a medium saucepan over low heat. Allow the mixture to stand for 5 minutes. Whisk in the hot sauce and keep the mixture warm until you are ready to coat the wings. For the ginger-soy glaze, combine the honey, soy sauce, garlic cloves and ginger with 1/4 cup of water in a small saucepan and bring the mixture to a boil, stirring to dissolve the honey. Reduce the heat to low and simmer, stirring occasionally, until the mixture is reduced to 1/4 cup, about 7 to 8 minutes. Strain the glaze into a medium bowl and allow it to sit for 15 minutes to thicken slightly.
After 40 minutes, remove the baking sheet from the oven and let the wings stand for 5 minutes. Line another rimmed baking sheet with foil and top with a wire rack. Add half of the wings to the ginger-soy glaze and toss them evenly to coat. Place these wings in a single layer on the prepared rack and bake until the glaze is glossy and lightly caramelized, about 8 to 10 minutes. Toss the remaining half of the wings in the bowl with the Buffalo sauce toss to coat, and serve.
Making the wings this way lets the wings get a nice crunchy coating to them thanks to the baking powder. I think you get the same kind of crunch as you do as when you fry them and you don’t have to deal with the mess of frying and all that oil. The Buffalo sauce is my favorite since I like the hot wings, but the ginger-soy glaze has great flavor as well thanks to the combination of the honey, ginger and soy. Sean really liked these and gobbled them up pretty quickly when we had them so it gives you a nice choice when making wings.
That’s all I have for today. Check back next time for some more recipes. I have been trying a few new things lately so I’ll have even more to share with everyone. Until next time, enjoy the rest of your day, stay warm (it is snowing here right now) and enjoy your meal!