Chicken wings come in three distinct sections: the fatty, the fatty and the nub, more commonly known as the drumette, the wingette and the wing tip. Most often, we encounter chicken wings with the drumette and wingette separated and the tips discarded. But some people really enjoy the super-savory cartilage-packed tips, and I’m not here to stop you from fulfilling your passion. They do cook faster than the other two sections, though, so be sure to remove them halfway through the first bake. They can go back in after the glaze bath. And even after the Super Bowl has come and gone, ditch the wings and keep making this glaze for brushing over a supper of planked salmon served alfresco, tossing with a comforting baking sheet of roasted root vegetables, stirring into a warm grain salad with dried fruit or drizzling over juicy portobello caps hot off the grill.
FOR THE WINGS:
2 pounds chicken wings, drumettes and flats separated
1 tablespoon grapeseed oil
1 teaspoon kosher salt
FOR THE GLAZE:
1⁄4 cup Bees Knees Spicy Honey
2 tablespoons soy sauce
1-inch piece of ginger, peeled and sliced
1 garlic clove, sliced
1⁄2 teaspoon whole peppercorns
1⁄4 teaspoon cayenne powder
Heat oven to 400°F. In a large bowl, toss wings with oil and salt. Line a rimmed baking sheet with foil and set a baking rack on top. Arrange wings in an even layer and bake for 45 to 50 minutes until skin is crispy and juices run clear. (Alternately, grill over medium heat for about 5 minutes on each side until cooked through.)
While the wings bake, add glaze ingredients plus 1⁄4 cup water to a saucepan and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 8 minutes. Remove from heat and let rest for 10 minutes. Strain into a large bowl and set aside.
Use tongs to transfer wings into honey glaze and toss until thoroughly coated. Return wings to baking rack and bake for 10 minutes longer.