Crispy Baked Chicken Wings

• 5 pounds chicken wings


• 1 1/2 Tbs baking powder


• 2 Tbs vegetable oil


• 1/2 Tbs kosher salt Or less, see note


• 1/2 tsp freshly ground black pepper

• 1/4 cup honey


• 2 tablespoons low sodium soy sauce Use low sodium or it will
  be too salty


• 1 1/2 tsps minced garlic


• 1 1/2 tsp minced ginger


• 1/4 cup water

1. Preheat oven to 250°F. And place on rack at the lowest
   setting, and one near the top.


2. Use a paper towel to pat the totally defrosted wings dry.
   This will not work with frozen wings.


3. Place wings in a large bowl or in a ziplock bag. Add the
   baking powder and salt and pepper, and toss to coat evenly. Note: Some have
   complained the wings are too salty, adjust to preference, but remember salt is
   needed to help dry out the skin and get crispy wings.


4. Line a tray with foil, and set a wire rack inside the rimmed
   baking sheets.


5. Brush rack with vegetable oil, or spray with cooking oil.
   Place the wings on the baking tray in a single layer with the skin side up. It
   will be a tight fit, use two sheets if needed.


6. Brush wings with remaining oil. Or spray with cooking spray


7. Bake wings at 250 for 30 minutes at the lowest oven rack
   setting, this will help to help render the fat.


8. After 30 minutes, increase temperature to 400 degrees, and
   move wings up to the top of the oven. Bake an additional 45-50 minutes until
   cooked through and skin is crispy, and wings are golden brown. Optional: Flip
   once during baking


9. Once baked, remove wings from pan, and toss in a bowl to
   coat with sauce of choice


10. Return to baking sheet rack, bake for 5-6 minutes until
    glaze is lightly caramelized.

1. Bring all ingredients to a boil in a small saucepan,
   stirring to dissolve honey. Taste, and adjust as desired, such as adding
   sweetener.


2. Reduce heat to low; simmer, stirring occasionally, until
   reduced to 1/4 cup, 7–8 minutes.

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