Doing it right.
Yes, this is a wings recipe during Super Bowl week. All of my movie-quoting friends are busily texting me gifts of Meryl Streep as Miranda Priestly saying, “Florals in spring: groundbreaking.” Well, this is a great wing. My perfect wing has crispy skin, a tangy-sweet, sticky glaze and tender, juicy meat. I should be licking my fingers while I eat and require at least two wet naps when I’m done. This is that wing with a bonus - they’re baked and not fried, so no mess to clean up. Tune back in this Fourth of July when I share a potato salad recipe.
Crispy ginger soy-glazed wings
Serves 4
My perfect wing has crispy skin, a tangy-sweet, sticky glaze and tender, juicy meat but I don’t always feel like going through the effort and mess of deep frying. Get ready for easy, no mess, crisp-skinned wings right from the oven with the sweetness of honey, bright ginger and the depth of soy sauce. Finger licking and wet naps required, just the way a good wing should.
Ingredients:
4 1/2 lbs split chicken wings
2 tbs baking powder
2 tbs garlic powder
2 tsp salt
1 tsp black pepper
2” fresh ginger, peeled and finely grated
1 cup soy sauce
1 cup rice vinegar (unseasoned)
1 cup honey
4 scallions, whites and greens thinly sliced
Directions:
Bake wings: Preheat oven to 425° F. Line 1-2 baking sheets with foil or parchment and place a cooling rack on top.
Pat chicken wings dry with paper towels. Mix together baking powder, garlic powder, salt and pepper. Toss wings in seasoning mixture to coat and place on racks. Bake to and internal temperature of 155° F, about 25-35 min.
Make glaze: combine ginger, soy sauce, rice vinegar and honey in a med saucepan. Cook over medium-high heat until reduced to the consistency of maple syrup. It will look a bit thin but will thicken as it cools. Watch carefully as sauce thickens so sugars do not burn.
Finish wings: Brush wings with glaze and return to oven for 5 min. Brush with more glaze and return to oven and finish to an internal temperature of 165° F. Sprinkle with scallions to serve.
TIP: Use an aluminum-free baking powder like Rumford to avoid any metallic flavors.
TIP: If you reduce your glaze too much it will become too thick to brush on as it cools. Reheat with 1-2 tbs water to thin back out.
