I’m talking about a spicy sauce over crispy skin and a juicy inside.
They’re on menus everywhere, but wings vary infinitely in taste and quality. The best texture has a thick sauce over a crisp skin and juicy inside.
To me, the sauce should be both sweet and spicy, but more spicy than sweet. I’m also a sucker for Asian, so I use Huy Fong’s Chili Garlic Sauce in the recipe. Imagine a thicker Sriracha sauce without the vinegar. Add a little tang and you’ve got the perfect sauce on the perfect wing.
- Up to 3 lbs wings (if more, double the sauce)
- 2 minced garlic cloves
- 1 tbsp ground ginger
- 2 tbsp fresh lemon juice
- 1 tbsp soy sauce
- ⅓ cup chili garlic sauce
- ⅓ cup honey
- ⅓ cup agave syrup (corn syrup is fine too if you’re okay with that much corn syrup)
- ¼ cup rice vinegar
1. Mix everything but the wings in a bowl. Then add the wings to the bowl and try to coat each with the sauce. Cover and let marinate for as long as you can stand it. (If I’ve prepared ideally to make these, I’ll let them marinate in the fridge overnight).
2. Preheat the oven to 450F. Prepare baking pans by covering with foil. Then add baking racks to the pans. Distribute the wings over the racks. Place the remaining sauce in a sauce pan and set aside.
3. When the oven is at 450F (and I really mean it) add the chicken to the oven and drop the temperature to 375F. This is really important. Having the oven at a high heat and dropping it will crisp the outside of the wings, keeping the juices inside.
5. Boil the remaining sauce and reduce it to the desired thickness. Do NOT forget to get this sauce to a boil; you’ve had raw chicken sitting in it! Remove the wings when they have reached at least 165F. This will take about 15-20 minutes. Then brush them with the remaining sauce and serve.