Crispy Baked Chicken Wings

Ingredients for Crispy Baked Chicken Wings

• 1 tablespoon unsalted butter, melted

• 1/4 teaspoons cayenne pepper

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons kosher salt

• 60ml hot pepper sauce (such as Frank's)

• 60ml honey

• 2 tablespoons soy sauce

• 3 large garlic cloves, crushed

• 1 2x1" piece of ginger, peeled, sliced

• 2.3kg chicken wings, tips removed, drumettes and flats separated

• 2 tablespoons vegetable oil

• 1 tablespoon kosher salt

• 1/2 teaspoons freshly ground black pepper

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.

Bring all ingredients and 60ml water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 60ml , 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.

DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.

Preheat oven to 204°C. 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.

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

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.