It’s football season, and that means there’s only one thing on everyone’s mind... chicken wings!! This recipe for baked, saucy, fall-off-the-bone tender chicken wings was a fan favorite from back at The Chew... and I’ve made a couple improvements, if I do say so myself. The glaze is even more irresistibly spicy, sticky, sweet, and tangy. The wings are just as crisp and juicy as always. These are so easy to make and you get the satisfaction of something fried without any hot oil to clean up which, in my book, is most assuredly a touchdown!! Make them ASAP!
2 lbs chicken wings, tips removed
3 tbsp avocado oil or olive oil
1 shallot, finely chopped (or 1 bunch scallions, thinly sliced)
4 garlic cloves, finely chopped
2 tbsp fresh ginger, peeled and grated or minced
½ tsp red chili pepper flakes (more or less as desired)
¼ cup soy sauce
½ cup honey
Juice of 1 lime
1-2 tablespoons sesame oil
1 tbsp cornstarch
2 tsp water
1 Serrano chili, thinly sliced
Salt and pepper to taste
•In a large bowl, drizzle 1 tbsp of oil over the chicken wings and season with a nice pinch of salt and a few cracks of pepper. Spread chicken wings in a single layer on a baking sheet and bake at 350F for 20 minutes.
•Meanwhile, in a medium-size saucepan, add remaining oil, shallot (or most of the scallions, reserving 2 tbsp worth for garnish), and another pinch of salt and stir to combine. Sweat the shallots over medium-high heat until they are turning translucent, 2-3 minutes, stirring occasionally. Add the garlic, ginger and chili flakes, stir to combine, and continue cooking another minute until garlic is fragrant but don’t let it develop color. Add the soy sauce, honey, lime juice, and sesame oil and bring mixture to a boil. Make a slurry by whisking together the cornstarch and water until starch is dissolved, then add the slurry to the saucepan and cook just until the sauce thickens, stirring constantly, 1-2 minutes. Remove from heat.
•Remove the chicken wings from the oven after 20 minutes and toss all wings together with the sauce before adding back to the tray (I did this by dredging a few wings at a time through the pan with the sauce to make sure all sides were well coated); if you’re pressed for time, simply pour the sauce over the chicken, give it a quick toss and move on! Bake the chicken for another 18 minutes in the oven. Crank the broiler up to high and leave the chicken wings on the highest rack another 2-3 minutes or until they register an internal temperature of 165F. The glaze will be deeply caramelized and darkened in spots and the meat will be falling off the bone!
•Wait 5 minutes if you possibly can to allow juices to redistribute and chicken to cool slightly. Serve garnished with a scattering of the Serrano chili and/or reserved scallions and enjoy!