Crispy Baked Ginger-Soy Chicken Wings

• Wings
• 2.5lbs chicken wings
• 1T vegetable oil
• .5T kosher salt
• .25t fresh ground black pepper
• Sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 3 large garlic cloves, crushed
• 1 2x1" piece of ginger, peeled, sliced

1. Ginger-Soy Glaze
2. Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
3. Wings
4. Preheat oven to 400u0b0. Set a wire rack inside of a large rimmed baking sheet. Place all ingredients in a large bowl; toss to coat. Place wings on prepared rack and spread out in a single layer.
5. Bake wings until cooked through and skin is crispy, 45-50 minutes.
6. Line another rimmed baking sheet with foil; top with a wire rack. Add wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.

chicken, vegetable oil, t, ground black pepper, sauce, honey, soy sauce, garlic, ginger

Taken from www.epicurious.com/recipes/member/views/crispy-baked-ginger-soy-chicken-wings-51795801 (may not work)