Bat Wings with Spicy Honey Glaze

Name: Bat Wings with Spicy Honey Glaze
Cook time: 45 min
Yield: 4 servings
Ingredients: 5 ml neutral oil for the glaze and rack; 1800 g chicken wings, split at joints, tips removed pat dry; 12 g baking powder for the wing coating; 7 g fine salt divided; 2 g black pepper freshly ground, divided; 2 g garlic powder divided; 2 g smoked paprika divided; 60 ml hot sauce such as cayenne-style sauce; 90 ml honey for the glaze; 15 ml apple cider vinegar for the glaze; 30 g unsalted butter for the glaze; 3 g fine salt divided; 2 g black pepper freshly ground, divided; 2 g garlic powder divided; 2 g smoked paprika divided; 10 ml neutral oil for the glaze and rack; 120 ml ranch dressing for serving; 200 g celery sticks for serving

Chicken wings are tossed with baking powder and seasonings, baked on a rack until the skin is crisp, then coated with a honey-hot sauce glaze and briefly returned to the oven. The wings are served with ranch dressing and celery for a straightforward Halloween-themed main course.

By Julienne

Cook time: 45 minutes

Servings: 4

Ingredients

5 ml neutral oil for the glaze and rack
1800 g chicken wings, split at joints, tips removed pat dry
12 g baking powder for the wing coating
7 g fine salt divided
2 g black pepper freshly ground, divided
2 g garlic powder divided
2 g smoked paprika divided
60 ml hot sauce such as cayenne-style sauce
90 ml honey for the glaze
15 ml apple cider vinegar for the glaze
30 g unsalted butter for the glaze
3 g fine salt divided
2 g black pepper freshly ground, divided
2 g garlic powder divided
2 g smoked paprika divided
10 ml neutral oil for the glaze and rack
120 ml ranch dressing for serving
200 g celery sticks for serving

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment and set a wire rack on top. Lightly brush the rack with 5 ml of the neutral oil. Oven fully preheated and rack ready.
In a large bowl, mix the chicken wings with the baking powder, 7 g of the salt, 2 g of the black pepper, 2 g of the garlic powder, and 2 g of the smoked paprika until evenly coated. Wings look lightly dusted all over, not clumped.
Arrange the wings in a single layer on the rack with space between them. No wing pieces are touching if avoidable.
Bake for 25 minutes, then flip the wings and continue baking for 15 to 20 minutes more, until deeply browned and the thickest pieces reach at least 74°C. Skin is crisp and the juices run clear when a wing is pierced at the joint.
While the wings bake, make the glaze: combine the hot sauce, honey, apple cider vinegar, butter, remaining 3 g salt, remaining 2 g black pepper, remaining 2 g garlic powder, remaining 2 g smoked paprika, and remaining 10 ml neutral oil in a small saucepan. Warm over medium heat, stirring until the butter melts and the glaze is smooth, then keep warm over low heat. Glaze is glossy and fully emulsified.
Transfer the baked wings to a clean large bowl and toss with enough warm glaze to coat them well, then return them to the rack for 3 to 5 minutes to set the coating. Glaze looks sticky and slightly tightened on the surface.
Serve immediately with ranch dressing and celery sticks. Pass any extra glaze on the side if desired. Wings are crisp at the edges and hot throughout.