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Honey-Chile Chicken Wings
© Quentin Bacon

Honey-Chile Chicken Wings

  • ACTIVE: 10 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4

Tim Wood, the chef at Carmel Valley Ranch in California, avoids the deep fryer and opts to broil or grill his chicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.

  1. 4 pounds chicken wings
  2. 1/4 cup extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 1/4 cup unseasoned rice vinegar
  5. 1 teaspoon crushed red pepper
  6. 1/2 cup honey
  7. 2 tablespoons soy sauce
  8. 2 scallions, thinly sliced
  1. Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
  2. Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
  3. In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

Suggested Pairing

Supple, blackberry-rich Merlot.

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