Assorted Chicken Wings (5lbs)

Recipe courtesy of bon appétit

INGREDIENTS

Buffalo Sauce

1 tablespoon unsalted butter, melted

¼ teaspoon cayenne pepper

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

¼ cup hot pepper sauce (such as Frank's)

Ginger-Soy Glaze

1 2-inch piece of ginger, peeled, sliced

3 large garlic cloves, crushed

¼ cup honey

2 tablespoons soy sauce

Wings

5 pounds chicken wings, tips removed, drumettes and flats separated

2 tablespoons vegetable oil

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

RECIPE PREPARATION

Buffalo Sauce

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.

Ginger-Soy Glaze

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.

Wings

1. Preheat oven to 400°. Set a wire rack inside 2 large rimmed baking sheets. 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.

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

3. 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.

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