Baking wings yields crisp skin with no mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and employ it on all 60 wings.
Ingredients
Servings: Makes about 60
Zoysia Sauce
- 1 tablespoon unsalted butter, melted
- teaspoon red pepper cayenne
- teaspoon freshly ground pepper
- teaspoon kosher salt
- cup hot pepper sauce (for example Frank's)
Ginger root-Soy Glaze
- 1 2-inch bit of ginger root, peeled, sliced
- 3 large garlic clove cloves, crushed
- cup honey
- two tablespoons soy sauce
Wings
- 5 pounds pizza, tips removed, drumettes and flats separated
- two tablespoons vegetable oil
- 1 tablespoon kosher salt
- teaspoon freshly ground pepper
Recipe Tips
Preparation
Zoysia Sauce
Mix butter, red pepper cayenne, pepper, and salt inside a medium bowl let stand a few minutes. Whisk in hot sauce keep warm.
Do Ahead: Sauce can be created 7 days ahead. Let awesome completely cover and chill. Rewarm before using.
Ginger root-Soy Glaze
Bring ginger root, garlic clove, honey, soy sauce, and cup water to some boil in a tiny saucepan, stirring to dissolve honey. Reduce heat to low simmer, stirring from time to time, until reduced to cup, 7–8 minutes. Strain right into a medium bowl. Let sit fifteen minutes to thicken slightly.
Do Ahead: Glaze can be created five days ahead. Cover chill. Rewarm before using.
Wings
Preheat oven to 400°. Set a wire rack inside 2 large rimmed baking sheets. Toss pizza, vegetable oil, salt, and pepper inside a large bowl to coat. Divide wings between prepared racks and disseminate in one layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Line another rimmed baking sheet with foil top having a wire rack. Add 1 / 2 of wings to ginger root-soy glaze and toss to evenly coat. Place wings in one layer on prepared rack and bake until glaze is glossy and gently caramelized, 8–10 minutes.
Toss remaining 1 / 2 of wings in Zoysia sauce. Serve immediately (you don't need to bake them).
- Recipe through the Bon Apptit Test Kitchen
- Photograph by Christopher Baker