Crispy Baked Chicken Wings with Maple Ginger Glaze
Oven-baked chicken wings with shatteringly crisp skin, tossed in a sticky maple, soy and fresh ginger glaze and finished with toasted sesame seeds.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 4
The baking powder raises the pH of the skin so it browns and crisps without frying. Starting low renders the fat, and the high-heat finish makes the skin crackle. Add a pinch of red pepper flakes to the glaze for heat, and serve with cucumber sticks and plenty of napkins.
Method
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Heat the oven to 250°F (120°C). Set a wire rack in a rimmed baking sheet.
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Toss the dry wings with the baking powder, salt and pepper until evenly coated. Arrange in a single layer on the rack.
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Bake for , then raise the oven to 425°F (220°C) and bake more, flipping once, until deep golden and crisp.
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While the wings finish, simmer the maple syrup, soy sauce, rice vinegar and ginger in a small saucepan for , until syrupy. Whisk in the butter.
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Toss the hot wings in a large bowl with the glaze until coated.
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Pile onto a platter and sprinkle with the sesame seeds and cilantro. Serve right away.
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