Divide the wings between
2 oiled rimmed baking sheets
and spread in a single layer. Roast
at 475 ̊ until crisp and golden
brown, about 45 minutes.Toss the hot wings with the glaze in a large bowl.
Transfer to a platter.Toss 4 pounds chicken wings (split at the joints; tips removed)
with 1 teaspoon kosher salt and a few grinds of pepper.Put a new spin on the ultimate game-day snack.
Bring ½ cup pineapple
preserves, ⅓ cup distilled
white vinegar, ¼ cup
water, 2 tablespoons
each barbecue sauce and
molasses, 2 teaspoons each
jerk seasoning, soy sauce
and grated ginger and
1 teaspoon Scotch bonnet
hot sauce to a boil in a
saucepan. Reduce the heat
to a simmer and cook until
thickened, about 10 minutes.
Toss with the wings.CARIBBEAN PINEAPPLE
Whisk ¼ cup each rice
vinegar and water with
3 tablespoons each soy
sauce, granulated sugar, dark
brown sugar and ketchup
and ½ teaspoon sesame oil;
set aside. Sauté 10 dried
arbol chiles and 1 tablespoon
each chopped ginger and
garlic in vegetable oil in a
saucepan over medium-high
heat, 1 to 2 minutes. Add
the vinegar mixture and bring
to a boil. Add 2 teaspoons
cornstarch mixed with
1 tablespoon water.
Simmer until thickened,
20 to 30 seconds. Toss
with the wings. Top with
sliced scallions.GENERAL TSO’S
Sauté 4 chopped garlic CREOLE MUSTARD
cloves and 1 finely chopped
Fresno chile in vegetable
oil in a saucepan over
medium-high heat, 1 to
2 minutes. Add ½ cup each
sweet Thai chili sauce and
water, 3 tablespoons fish
sauce, 1 tablespoon lime
juice and 2 teaspoons chili-
garlic sauce. Simmer until
thickened, 8 to 10 minutes.
Toss with the wings, along
with ¼ cup each chopped
peanuts and cilantro. Serve
with lime wedges.SWEET THAI CHILI
Melt 6 tablespoons butter
with 1 teaspoon each
chopped thyme and Cajun
seasoning and ¼ teaspoon
cayenne in a saucepan
over medium heat. Remove
from the heat and whisk in
¼ cup Creole mustard
and 1 tablespoon each
Worcestershire sauce and
honey. Toss with the wings.PHOTOS: RALPH SMITH; FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: JENNA TEDESCO.90 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020
---- -- ---- --- --- ---- ---Cook Your Wings ----------------
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Heat 2 inches vegetable oil in a
large wide pot until 375·. Toss
the wings with % cup flour. Fry in
batches until golden, about 15 minutes.
Remove with a slotted spoon to a rack set
on a rimmed baking sheet. Keep warm
in a 200· oven while you fry the rest.------------------------Choose a Glaze
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