wing essentials: honey hot crispy wings

How To Make wing essentials: honey hot crispy wings

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: My first goal was to figure out a way to crisp the skin of the chicken wings, so I turned to my old friend, baking powder. Baking powder and salt will draw moisture out of whatever they are applied to. The common method was to coat the wings in baking soda and salt, and then let them sit in the fridge overnight. The two problems with that method is: I didn’t want to wait that long, and when they were baked and sauced, my testers said they tasted WAY too salty. I solved the problem by mixing all-purpose flour with the baking powder, and using just a pinch of salt. As to the overnight stay in the fridge, I solved that using a two-step cooking process.
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  Step 3
  THE WINGS
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  Step 4
  Gather your Ingredients (mise en place).
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  Step 5
  Place a rack in the middle position, and preheat the oven to 250f (120c).
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  Step 6
  Mix the flour, baking powder, and salt in a small bowl.
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  Step 7
  Thoroughly dry off the chicken wings, and add to a large bowl.
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  Step 8
  Sprinkle the dry ingredients on top of the chicken, and toss to combine.
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  Step 9
  Lay the chicken wings on a parchment-lined baking sheet, fitted with a rack.
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  Step 10
  Chef’s Tip: Make sure you give them some space.
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  Step 11
  Place in the preheated oven and slow bake for 30 minutes.
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  Step 12
  After thirty minutes, increase the temperature to 430f (220c), and continue to bake until they are nice and brown, about 35 – 45 minutes.
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  Step 13
  Chef’s Note: The low-and-slow baking begins to cook the wings, and will give the baking powder and salt a chance to do their thing of drawing moisture out of the skin. The final blast of heat will finish cooking the wings, and make the skin nice and crispy.
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  Step 14
  THE SAUCE
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  Step 15
  Chef’s Note: While the wings are happily baking away, make the sauce.
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  Step 16
  Gather your ingredients (mise en place).
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  Step 17
  Add all the ingredients into a small saucepan.
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  Step 18
  Place the pan over medium heat, and bring up to a simmer.
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  Step 19
  Allow the sauce to lightly simmer while the wings are baking.
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  Step 20
  Chef’s Note: Occasionally stir the sauce, and do not let it get to the boil, or it will burn.
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  Step 21
  THE ASSEMBLY
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  Step 22
  Remove wings from the oven and place into a large bowl.
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  Step 23
  Toss with two or three tablespoons of the sauce.
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  Step 24
  Chef’s Note: I don’t want these wings dripping in sauce, I want just enough to coat them.
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  Step 25
  PLATE/PRESENT
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  Step 26
  Plate the wings, sprinkle on some toasted sesame seeds, and serve with the additional sauce. Enjoy.
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  Step 27
  Keep the faith, and keep cooking.
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