Crispy Baked Chicken Wings

Gluten Free and Kosher (Meat)

These wings complement each other well, the buffalo sauce is VERY spicy and the Ginger soy sauce is sweet.  I have a slight preference for the spicier buffalo sauce, but it probably benefits from having a contrast.

Ingredients:

• 5 Pounds of Chicken Wings (see Grow and Behold)
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon Kosher Salt
• 1/2 teaspoon ground pepper

Buffalo Sauce:

• 1 Tablespoon parve margarine
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 1/4 cup of Franks Original RedHot cayenne pepper sauce (OU)

Ginger-Soy Glaze

• 1/4 cup of water
• 1/4 cup honey
• 2 Tablespoons Gluten Free Soy Sauce (see San J Tamari Sauce)
• 3 large cloves of garlic crushed
• a 2 inch by 1 inch piece of fresh ginger  peeled, sliced and chopped

Directions:

Preheat Oven to 400 degrees  line a baking sheet with foil and set a wire rack on top.

In the largest meat bowl you have put all 5 pounds of raw wings into the bowl, and add vegetable oil, salt and pepper.  Mix as best you can.  Jam all five pounds of chicken wings on the wire rack (you should probably use two wire racks and baking sheets if you have them!).  Once your wings are in the oven, remember to separate everything that contacted the raw chicken, don’t reuse the dishes of utensils until they have been cleaned.

Bake wings until cooker through and skin is crispy (45-50 minutes), (50-55 minutes if slightly frozen :))  if you have one, you can use a meat thermometer to check for at least 165 degrees.

Line a second baking pan with foil.

While the wings are cooking, make both sauces, 1/2 the wings will use one sauce and 1/2 the other.

For the Ginger Soy glaze, in a saucepan, add water, honey, garlic, ginger, and soy sauce and bring to a boil.  Quickly reduce the heat to low and simmer for 7-8 minutes.  Strain into a medium bowl (I used a food processor and tried to pulverize the stuff first).  Let this sit for 15 minutes.

For the Buffalo sauce, using a glass container, melt the margarine in a microwave (it took like 45 seconds on high for me), while the margarine is still warm, ass pepper, cayenne, and salt, then add the franks.  The margarine will probably lump, I put it back in the microwave with a wax paper cover for 44 seconds and them mixed everything.

When the wings are finished, take two large metal bowls, and split the wings between the two bowls split evenly.

Quickly microwave both sauces for 25 seconds. and add them to a bowl. and mix.

The wings with buffalo sauce are now ready to serve!

Remove the rack from the first baking pan and place it on the second baking pan lined with foil, take the wings now drenched with the ginger soy glaze and place them on the rack.  Cook at 400 degrees for 8 minutes.

before serving stir the wings into their sauce and enjoy!

Pair with Gluten free (or gluten removed) beer.  I’d recommend Omission IPA. 🙂