- 6 pounds chicken wings (about 24), tips discarded and wings split
- 1/4 cup plus 3 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup lightly packed parsley leaves
- 4 scallions, white and light green parts only, chopped
- 1 jalapeño—halved lengthwise, stemmed and seeded
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, crushed
- 1/2 habanero pepper, stemmed and seeded
- 1/2 teaspoon finely chopped thyme leaves
- 1/4 teaspoon finely grated orange zest
- Pinch of freshly grated nutmeg
- Preheat the oven to 450°. Line 2 large rimmed baking sheets with aluminum foil and coat them with nonstick cooking spray. In a large bowl, toss the chicken wings with 1/4 cup of the canola oil and season them with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast for about 45 minutes, until cooked through and crisp.
- Meanwhile, in a food processor or blender, combine all of the remaining ingredients with the remaining 3 tablespoons of oil and puree until nearly smooth. Season the green sauce with salt and pepper and transfer to a large bowl.
- Add the crispy wings to the green sauce and toss well. Transfer to a platter and serve hot.
The herb sauce can be made up to 3 hours ahead.
Vibrant Sauvignon Blanc from New Zealand tends to have a slightly herbal or grassy edge, which is perfect with this sauce.