Crispy Baked Ginger-Soy Glazed Wings

These Ginger-Soy Glazed Wings are the second variation of wings I served, alongside the Buffalo Wings from Wednesday's post.  For those who are not Buffalo wing lovers like I was, you may want to serve this flavor of wings instead.  However, don't rule out the Buffalo wings until you''ve tried Wednesday's recipe.  It changed my mind about Buffalo wings, and might change yours too. 

The best option, of course, is to just make both!  It's really easy to do, because most of the preparation is exactly the same.  You can bake both batches of wings the same way, and just make this ginger-soy glaze to pour over half of the wings.  That's what I did, and it was so simple.  They can both stay warm in the slow cooker for several hours, and the two flavors can be kept separated by using a piece of foil to serve as a divider. 

I think it's good idea to have an option of flavors when it comes to wings, especially if you're entertaining.  I've always felt that it's very important to keep guests comfortable and satifisfied, because what's worse than serving a dish that someone can't (or won't) eat?  Since these two flavors are so different, I think that it will accomodate the tastes of most guests, and will prevent anyone from going home hungry. 

As for this picture?  Probably not the best, but these were the LAST two wings left.  I was able to snatch them up for a picture before they were devoured like the rest of them! 

Crispy Baked Ginger-Soy Glazed Wings
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Recipe from Bon Appetit Magazine - February 2012 issue
Yield:  about 30 wings

Ingredients:
Ginger-soy glaze:
1/4 cup honey
2 Tbsp soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled and sliced

Wings:
2 1/2 pounds chicken wings, tips removed, drumettes and flats separated
1 Tbsp vegetable oil
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions:
For the 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.

For the wings:
Preheat oven to 400 degrees F.  Set a wire rack inside a large rimmed baking sheet.  Place all ingredients in a large bowl; toss to coat.  Place wings on prepared rack and spread out in a single layer. 

Bake wings until cooked through and skin is crispy, about 45-50 minutes.

Line another rimmed baking sheet with foil; top with wire rack.  Add wings to ginger-soy glaze and toss evenly to coat.  Transfer wings to the rack of the foil-lined baking sheet, and spread out in a single layer.  Bake until glaze is glossy and lightly caramelized, about 8-10 minutes.  Serve immediately.

Notes:

• Ginger-soy glaze can be made 5 days ahead.  Cover and chill.  Rewarm before using.