CRISPY BAKED CHICKEN WINGS

Steps:

• BUFFALO SAUCE:.
• Mix first 4 ingredients in a medium bowl; let stand for 5 minutes.
• Whisk in hot sauce; keep warm.
• DO AHEAD: Can be made 1 week ahead.
• Let cool completely; cover and chill. Rewarm before using.
• GINGER-SOY GLAZE:.
• Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.
• Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes.
• Strain into a medium bowl.
• Let sit for 15 minutes to thicken slightly.
• DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
• WINGS:.
• Preheat oven to 400°.
• Set a wire rack inside each of 2 large rimmed baking sheets.
• Place all ingredients in a large bowl; toss to coat.
• Divide wings between prepared racks and spread out in a single layer.
• Bake wings until cooked through and skin is crispy, 45-50 minutes.
• Line another rimmed baking sheet with foil; top with a wire rack.
• Add half of wings to ginger-soy glaze and toss to evenly coat.
• Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.
• Toss remaining half of wings in Buffalo sauce.
• Serve immediately (no need to bake).