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Baked chicken wings are a healthier take on a classic. Feel free to double or triple this recipe to suit your needs. If you have leftover chicken wings, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, spread them out on a lined baking sheet and reheat in a 350-degree oven until hot all the way through.
Serves: 4 to 6
For the chicken wings:
3 pounds party-style chicken wings
2 tablespoons melted butter
1 teaspoon paprika, sweet or smoked
1 teaspoon onion powder
Salt and freshly ground black pepper
For the honey garlic sauce:
¼ cup tamari sauce, or soy sauce
¼ cup honey, or maple syrup
2 tablespoons tomato paste
½ teaspoon sesame oil
½ teaspoon garlic powder
Chopped fresh parsley for serving, optional
- Preheat the oven to 400 F.
- Line a large, rimmed baking sheet with parchment paper or foil and place a wire rack on the baking sheet.
- Place the chicken wings in a large bowl, add the melted butter and toss to coat. Add paprika, onion powder, salt and ½ teaspoon black pepper and toss to coat.
- Transfer the wings to the prepared pan and spread them out so they don’t touch each other. Use two pans with racks if necessary. Place in oven and bake for 30 minutes.
- Meanwhile, in a small bowl, whisk together all sauce ingredients, except for parsley, if using.
- After the wings have cooked for 30 minutes, brush them with the honey garlic sauce and return to oven. Bake for 10 more minutes, until cooked through (165 degrees on an instant-read meat thermometer) and crispy.
- Remove from oven and serve at once, topping with parsley, if you like.
For Buffalo-style chicken wings: Replace the honey-garlic sauce with hot sauce, such as Frank’s. Serve extra hot sauce on the side.
For BBQ chicken wings: Replace the honey garlic sauce with your favorite store bought BBQ sauce.
For honey mustard wings: Replace the honey mustard sauce with a mixture of ¼ cup honey and 1 tablespoon Dijon mustard, or your favorite store-bought honey mustard. (Azcentral.com)