This recipe is for about 2 1/2 lbs. of chicken wing pieces, which is approximately 20 pieces of combined drummies and flats.  You can easily double it for larger batches.

FOR THE WINGS:

2.5 lbs. chicken wings, drummies and flats separated

1 TBSP. oil

1/2 TBSP. kosher salt

1/2 TBSP. coarse ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (for easiest clean up), and set a wire rack on top of the aluminum foil.

Mix together the wing pieces, oil, salt and pepper in a large bowl.  Place on rack (don’t crowd) and bake for 40 minutes.

At 40 minutes, remove from oven and toss in sauce.  Return to rack and bake an additional 7-15 minutes until caramelized.

Remove from oven and toss in remaining sauce, serve.

 

FOR SAUCE:

2 TBSP. dark soy sauce

1/2 c. water

1/4 c. honey

zest from 1 orange

2 TBSP. ground ginger

2 TBSP. crushed garlic

Combine all sauce ingredients in a small non-stick saucepan and bring to a low boil.  Continue cooking, stirring regularly, until reduced by half.  (About 7 minutes).  Remove from heat and let cool.