Crispy Baked Chicken Wings - cooking recipe

Ingredients

BUFFALO SAUCE
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank's)
GINGER-SOY GLAZE
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 piece ginger, peeled, sliced (2x1-inch )
WINGS
5 lbs chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon fresh 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\u00b0.
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).