Preheat oven to 400°. Set wire rack inside 2 large foil-lined, rimmed baking sheets. Toss 5 lbs of chicken wings, 2 T vegetable oil, 1 T kosher salt and 1/2 tsp black pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer. Bake until cooked through-about 45-50 minutes.
1/2 cup honey
3 large garlic cloves peeled, crushed
2 T soy sauce
1/2 teaspoon garlic powder or fresh ginger peeled, sliced
1/4 cup water
Bring ginger, garlic, honey, soy sauce and 1/4 cup water to boil in small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-10 minutes. Let sit 15 minutes to thicken slightly.
Line another rimmed baking sheet with foil; top with a wire rack. Remove baked wings from baking sheet. Add 1/2 of the wings to the honey-soy glaze and toss evenly to coat. Place wings in a single layer on rack and bake until glaze is glossy and lightly caramelized; 8-10 minutes.
Glaze can be made 5 days ahead. Cover; chill. Rewarm before using.
1 tablespoon unsalted butter, melted.
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 cup hot pepper sauce (Frank’s)
Mix butter, cayenne pepper, black pepper and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm.
Toss 1/2 of wings in Buffalo sauce. Serve immediately. No need to bake them.
This sauce can be made 1 week ahead. Let cool completely. Rewarm before using.
Serve with celery sticks and blue cheese dip to cool the palette.
A fresh tossed salad and gelato for dessert complete this meal.
©Copyright. February 2016. Linda Leier Thomason
All Rights Reserved.