I like my wings and I like 'em spicey. You can't have a Superbowl party without wings, but who wants to take the time to fry them up? Not me. So, for my "Best of the Web" this week I found Bon Appetit's Crispy Baked Chicken Wings.....easy!
Photo and recipe courtesy Bon Appetit Test Kitchen
Ingredients
Buffalo Sauce
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce
Ginger-Soy Glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced
Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Buffalo Sauce
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.
Ginger-Soy Glaze
Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 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.
Wings
Preheat oven to 400°. 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).
Read More http://www.bonappetit.com/recipes/2012/02/crispy-baked-chicken-wings#ixzz1kaIY5oqu
ENJOY!
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Photo and recipe courtesy Bon Appetit Test Kitchen
Ingredients
Buffalo Sauce
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce
Ginger-Soy Glaze
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced
Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Buffalo Sauce
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.
Ginger-Soy Glaze
Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 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.
Wings
Preheat oven to 400°. 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).
Read More http://www.bonappetit.com/recipes/2012/02/crispy-baked-chicken-wings#ixzz1kaIY5oqu
ENJOY!
Tweet
These look wonderful and the recipe looks easy enough. Will try!
ReplyDeleteoh i am so there in eating these... they look wonderful!!!
ReplyDeleteThey look really good. My husband makes them too for Superbowl Sunday.
ReplyDeleteYum! Those look and sound pretty darn good!
ReplyDelete