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Honey-Chile Chicken Wings

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.


slideshow  More Great Chicken Recipes


  • Total Time:
  • Servings: 4

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  • 4 pounds chicken wings

  • 1/4 cup extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1/4 cup unseasoned rice vinegar

  • 1 teaspoon crushed red pepper

  • 1/2 cup honey

  • 2 tablespoons soy sauce

  • 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.

Contributed By Photo © Quentin Bacon Published January 2011

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