Prep Time: 15 minutes + 2 hour refrigeration time

Cook Time: 45 minutes

Serving: 2 people for 2 – 2 1/2 pounds of wings

A Word From The Cook

“The refrigeration time is what makes the crispy – don’t take a shortcut with this step!'”

Ingredients

• 2 – 2 1/2 lbs Chicken Wings (tips removed)
• 1/2 tsp salt and pepper
• 3 Tbsp Corn Starch
• (for the Hot Sauce)
• 1/3 cup Frank’s Red Hot Sauce
• 2 Tbsp Butter
• 1 tsp Worcestershire Sauce
• 1/2 tsp Onion Powder
• (for the Honey Garlic Sauce)
• 1/4 cup Honey
• 2 Tbsp Soy Sauce (low sodium)
• 3 Cloves Garlic (crushed)
• 1 Tbsp Ginger (grated)

Instructions

Wings:

1. In a large bowl combine the salt and pepper with the chicken wings.
2. Add the corn starch and toss to coat.
3. Cover the bowl and refrigerate for 2 hours.
4. Transfer to a parchment lined baking sheet.
5. Bake @ 400° for 45 – 50 minutes – tossing once until crisp and golden.

Hot Sauce:

1. Combine the Red Hot Sauce, Butter, Worcestershire Sauce and Onion Powder in a small sauce pan and mix well.
2. Bring to a boil over medium/high heat.
3. Once boiling, remove from heat and let cool to room temperature.
4. Toss the sauce and the wings together just before serving.

Honey Garlic Sauce:

1. Combine the honey, soy sauce, garlic and ginger together in a small sauce pan and mix well.
2. Bring to a boil over medium/high heat.
3. Once boiled, remove from heat and let cool to room temperature.
4. Toss the sauce and the wings together just before serving.