Chicken wings
Ingredients
- 3 lbs chicken wings, patted dry and separated into flats and drums
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 tbsp hot sauce (Frank's RedHot or similar)
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp fresh thyme leaves, chopped
Instructions
- Pat chicken wings completely dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, cayenne pepper, and garlic powder. Toss wings thoroughly with the spice mixture, ensuring even coating on all surfaces.
- Preheat oven to 425°F. Arrange seasoned wings on two large rimmed baking sheets in a single layer, skin-side up. Roast for 25 minutes until golden brown and the skin begins to crisp.
- While wings roast, prepare the glaze: melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned. Whisk in hot sauce, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Simmer for 3-4 minutes, stirring occasionally, until flavors meld. Remove from heat and stir in fresh thyme.
- After initial 25-minute roast, increase oven temperature to 450°F. Remove wings from oven and brush generously with the garlic-hot sauce glaze on both sides. Return to oven for an additional 15-18 minutes, turning wings and basting with remaining glaze halfway through, until internal temperature reaches 165°F and skin is deeply caramelized.
- Remove wings from oven and let rest for 3 minutes. Transfer to a serving platter and drizzle with any remaining pan drippings. Serve immediately while still hot and crispy.
Inspired by Chris Binotto’s winning chicken wings. This is a plausible recreation, not the chef’s original recipe.