epicurious5.0
Extra-Saucy Baked Chicken Wings
This recipe for crispy baked chicken wings is perfect for game day. Finish half the wings with Buffalo sauce and the rest with a sticky ginger-soy glaze.
👥 60 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 20 min👤 The Bon Appétit Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Buffalo Sauce
2
Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand ⏱️ 5 minutes. Whisk in hot sauce; keep warm. Do ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
3
Ginger-Soy Glaze
4
Bring ginger, garlic, honey, soy sauce, and ¼ cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ¼ cup, 7–⏱️ 8 minutes. Strain into a medium bowl. Let sit ⏱️ 15 minutes to thicken slightly. Do ahead: Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
5
Wings
6
Preheat oven to 400°. Line 2 large rimmed baking sheets with foil; top each with a wire rack. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
7
Bake wings until cooked through and skin is crispy, 45–⏱️ 50 minutes.
8
Add half of wings to bowl with ginger-soy glaze and toss to evenly coat. Return wings to the rack, placing them in a single layer and bake until glaze is glossy and lightly caramelized, 8–⏱️ 10 minutes.
9
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.
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