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Cooking 101
If we haven’t tried to convince you that baked wings > fried wings, what are we even doing? The hot oven crisps up the skin, and the meat gets way more tender than fried. Paired with hot sauce, honey, and our Tangy BBQ? You might want to double the recipe if you have a hungry crowd.
Chef Tip: Using a rack ensures the wings get crispy all the way around, and any shmaltz that renders from the skin drains immediately.
• Olive oil • Honey • Haven’s Kitchen Tangy BBQ sauce • 2 Tbsp any hot sauce of choice of your choice • 2 lbs (about 20-25) chicken wings • 3-4 scallions, sliced
Preheat your oven to 450F. Prepare your marinade by whisking together a small glug of oil, about 1/3 cup of honey, ½ a pouch of the Tangy BBQ sauce, and the hot sauce. Reserve about ¼ of the marinade and set aside
Toss the wings with the marinade and lay it out on a baking sheet lined with a rack and roast for about 20 minutes until the wings have an internal temperature of 165°F
Once the wings are ready, toss them with the reserved marinade. Garnish with the chopped scallions and serve
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