Spicy wings, hooray! The original recipe for these called for frying the wings – I super hate frying, so baked instead, which produces wings that are much better the second day than fried ones would be anyway. Because, without a fried layer, the wings absorb less of the sauce, this recipe also makes enough sauce for 2 batches of wings. You can store half of it in the freezer, where interestingly it doesn’t actually freeze solid, and then make a second batch of wings later!

Ingredients:

Wings:

• 3 pounds chicken wings
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper

Sauce:

• 6 cloves garlic, coarsely chopped
• 2″ piece of fresh ginger, peeled, coarsely chopped
• 1 cup + 1 1/2 tablespoons reduced-sodium soy sauce
• 1/4 cup gochujang
• 1/4 cup packed light brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon ground black pepper

Preheat oven to 300 degrees. Place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large ziplock and shake with the baking powder until evenly coated. Add the salt and pepper and shake again. Arrange the coated wings, meaty-side-up, on the rack.

Cook for 40 minutes, then turn the heat up to 425 and cook for an additional 40 minutes, until golden brown and crisp.

While the wings cook, combine all the sauce ingredients in a medium saucepan over medium-high heat.

Once simmering, reduce the heat to maintain a simmer, and cook, stirring occasionally, until slightly thickened, 10-15 minutes. Strain, discarding the solids.

Pour into two containers, freezing one for a later batch of wings.

When the wings come out of the oven, brush the top side with the sauce. Wait 5 minutes for the sauce to set, then brush the wings again, all over this time, and serve.

Korean Wings

A combo of these two recipes: Bon Appetit/sparecake.

Wings:

• 3 pounds chicken wings
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper

Sauce:

• 6 cloves garlic, coarsely chopped
• 2″ piece of fresh ginger, peeled, coarsely chopped
• 1 cup + 1 1/2 tablespoons reduced-sodium soy sauce
• 1/4 cup gochujang
• 1/4 cup packed light brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon ground black pepper

Preheat oven to 300 degrees. Place oven rack in the center position. Line a rimmed baking sheet with foil and place a wire rack on the pan.

Place the chicken in a large ziplock and shake with the baking powder until evenly coated. Add the salt and pepper and shake again. Arrange the coated wings, meaty-side-up, on the rack.

Cook for 40 minutes, then turn the heat up to 425 and cook for an additional 40 minutes, until golden brown and crisp.

While the wings cook, combine all the sauce ingredients in a medium saucepan over medium-high heat. Once simmering, reduce the heat to maintain a simmer, and cook, stirring occasionally, until slightly thickened, 10-15 minutes. Strain, discarding the solids. Pour into two containers, freezing one for a later batch of wings.

When the wings come out of the oven, brush the top side with the sauce. Wait 5 minutes for the sauce to set, then brush the wings again, all over this time, and serve.