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Extra-Saucy Baked Chicken Wings
3.8 (1027 reviews)
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.
Total Time20
Servings60
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Caloriesper servingIngredients
- 1 Tbsp unsalted butter, melted
- ¼ tsp. cayenne pepper
- ¼ tsp. freshly ground black pepper
- ¼ tsp. kosher salt
- ¼ cup hot pepper sauce (such as Frank’s Red Hot)
- 1 2-inch piece of ginger, peeled, sliced
- 3 large garlic cloves, crushed
- ¼ cup honey
- 2 Tbsp. soy sauce
- 5 lb. chicken wings, tips removed, drumettes and flats separated
- 2 Tbsp. vegetable oil
- 1 Tbsp. kosher salt
- ½ tsp. freshly ground black pepper
- Buttermilk Blue Cheese Dip (for serving, optional)
Instructions
- 1Mix 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.
- 2Bring 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.
- 3Preheat 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.
- 4Bake wings until cooked through and skin is crispy, 45–50 minutes.
- 5Add 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.
- 6Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them) with blue cheese dip, if using.