Honey-Chile Chicken Wings

Quentin Bacon

Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.

Yield: 4
Total:
Recipe from Food & Wine

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Recipe Time

Active: 10 Minutes
Total: 1 Hour


Ingredients

  • 4 pounds chicken wings
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 scallions, thinly sliced

Preparation

  1. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
  2. Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
  3. In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.
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