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Spicy Honey Ginger Wings

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...

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