Baked Chicken Wings Two Ways

Mar 16

DIFFICULTY | Moderate COOK TIME | 1 hour 30 mins PREP TIME | 1 hour

INGREDIENTS

Chicken Wings

8 pounds, wing and drum separated (Or use large florets of cauliflower to keep this vegetarian/vegan)

Canola oil

Marinade

1 quart buttermilk

2 tablespoons granulated garlic

Seasoned Flour

2 cups all purpose flour
1 tablespoon Rockerbox roasted garlic dust

2 tablespoons sweet paprika

2 tablespoons dried oregano

1/2 teaspoon grated nutmeg

1/2 teaspoon cayenne pepper

1/2 teaspoon crackled black pepper

2 teaspoons baking powder

1 tablespoon kosher salt

1 teaspoon sugar

PREPARATION

To begin, add cleaned chicken wings to a large zip closure bag and pour over buttermilk and hot sauce. Marinated overnight or up to three days.
Mix together seasoned flour in a bowl until well combined.
When you’re ready to make the wings, preheat oven to 425 and if you have the option use convection roast.
Line sheet trays with parchment and then pour the wings through a strainer to drain off the marinated.
Using tongs add 5-6 wings to a zip lock bag, add 1/4 cup of seasoned flour then seal the bag and shake to coat evenly.
Use tongs to place the wings on a the lined trays, shake each one first to remove any excess flour.
Repeat until all wings are coated and on the trays, drizzle the top of each wing with a teaspoon of canola oil and then place in the oven.
Cook on the first side 20 minutes, and then flip over and cook on the other size 20 minutes to get a very crispy wing.
Your oven may vary, if they need more time to brown leave longer - if cooking too fast adjust time or lower the heat.
Once your wings are nice and crispy, toss one tray with the Soy Garlic Ginger Sauce below and then add back to the sheet tray without parchment. Repeat with the other tray and the buffalo sauce - return both trays to the oven and cook another 7-10 minutes to glaze the wings in the sauce.
Shake sesame seeds over the glazed soy garlic ginger wings while sticky so they adhere.

Soy Garlic Ginger Sauce

1/2 cup agave

1/4 cup soy sauce

3 garlic cloves, finely minced

2 in knob ginger, finely minced

pinch hot pepper flake (more if you like spicy)

1 lemon, juiced

3 tablespoons butter or vegan butter

Sesame seeds

In a small sauce pot, add the agave and bring to a boil then reduce to a simmer.
Add the garlic, ginger, and hot pepper flake and cook until garlic and ginger are softened.
Add the soy sauce and lemon juice, cook the sauce for several minutes to reduce and thicken then mount with butter whisking until combined.

Quick Buffalo Sauce

4oz butter or cultured vegan Butter (I like Miyokos Creamery)

1/2 lemon, juiced

1 clove garlic, finely minced