BAKED CHICKEN WINGS
Equipment
- 1 small bowl
- 1 saute pan
- 1 oven
- 1 rimmed baking dish
- 1 separate container
Ingredients
- 2 tsp cornstarch
- 1 T water
- 2 T olive oil
- 3 clove garlic (minced)
- 1 tsp dried ginger
- 3 scallions
- 1/4 c soy sauce
- 1/2 c honey
- 1 lime (juiced)
- 1 T sesame oil
- 2 tsp chili flakes
- 2 lbs chicken wing pieces
- salt & pepper
Instructions
- In a small bowl make a slurry by stirring together the cornstarch and water.
- Heat oil in a saute pan. Toss in garlic and scallions, reserving a few for garnish. Cook 30 seconds or until fragrant.
- Stir in soy sauce, honey, lime juice, sesame oil, ginger, and chili flakes. Whisk in corn starch slurry and bring to a boil. Reduce to a simmer and cook 3-4 minutes until sauce has thickened slightly. Remove from heat and cool to room temperature.
- Pre heat oven to 350 degrees.
- Season chicken with salt and pepper. Place in a rimmed baking dish (cookie sheet) and bake for 20 min.
- Reserve about ⅓ of the sauce in a separate container for the end.
- Remove baking dish from the oven and roll wings in the bowl with ⅔ of the sauce in. Place back on the baking dish and return to the oven for 20 min.
- Remove from the oven and turn all the wings over. Bake an additional 10-20 minutes.
- Remove from the oven and baste with remaining sauce. Allow to cool slightly before serving.
- Tip: Sauce can be made a few hours in advance and stored in the refrigerator.
Video
Notes
Choose the right wings - Look for whole wings, not drummettes or flats alone. Whole wings have the perfect meat-to-bone ratio.
Season generously - I like to coat the wings in a mixture of salt, pepper, garlic powder, paprika, and a little cayenne for heat. The spices will form a flavorful, crispy skin.
Bake at a high temp - Preheat your oven to 425°F. The high heat will crisp up the outside of the wings.
Flip halfway - Flip the wings over about halfway through baking so both sides get evenly crispy.
Toss in sauce - Once cooked, toss the wings in your favorite sauce to coat. I love buffalo or bbq sauce. The sauce combines with the crispy skin for finger-licking goodness.