recipe from THE
24 wing pieces (flats and drumettes)
In a large bowl, toss wings with a generous amount of salt and pepper. Place in a roasting pan of appropriate size (do not overcrowd), cover with foil and bake at 300°F for 1 hour. Remove from oven, strain off liquid [Tip: Save this for a chicken soup base!] and cool in the fridge, preferably overnight or for a miniumum of two hours.
Kosher salt Black pepper Peanut or vegetable oil for frying (as desired) SAUCE: 3 T honey 2 T hot water 1 T cajun seasoning
Mix sauce ingredients thoroughly and set aside. Quickly fry wings in a pan with hot oil for a few minutes or cook in an air fryer until crisp and hot throughout. (If using an air fryer, mist the wings lightly with oil.) When crispy, toss wings in the sauce and serve with cool, crunchy accompaniments such as slaw, celery sticks, or cucumbers in brine. CHEF’S NOTE: This method of double-cooking ensures that the wings are done throughout while remaining tender and juicy. The final fry (or air fry) supplies the just-right crispness.