Chili Garlic Wings

I use Huy Fong chili garlic sauce (same company that makes Sriracha) for this recipe. It's a thick, chunky sauce made from red chili peppers, garlic, vinegar, and salt. I find it in the Asian food aisle at my regular grocery store, usually right next to the Sriracha. It's spicier and chunkier than Sriracha, which is why I prefer it for this glaze. The chunks of garlic and chili add texture that you just don't get from smoother hot sauces.

When I buy wings for this recipe, I always grab the pre-cut party wings from the meat case. They come split into two pieces: the drumette (looks like a mini drumstick) and the wingette or flat (the middle section). The wing tips are already removed since there's barely any meat on them. I prefer buying them pre-cut because splitting whole wings is messy and the pieces bake more evenly when they're separated.

I do this all the time for meal prep. I toss the raw wings in the marinade, lay them flat in a freezer bag so the sauce coats everything, and freeze for up to 3 months. When I'm ready to cook, I thaw them overnight in the fridge and bake as directed. The marinating happens as they thaw, so they actually pick up even more flavor this way.

I reduce the reserved marinade a little longer than the recipe says, usually 5-7 minutes instead of 3-5, until it coats the back of a spoon. If you want it even thicker, I've whisked in about 1/4 teaspoon of xanthan gum while the sauce is simmering. It thickens fast, so go easy. That gives you that restaurant-level sticky coating that clings to every wing.

I've made this with bone-in chicken thighs and it works great. Drumsticks would be the same idea. Just increase the bake time to about 40-45 minutes total (flipping halfway) since they're thicker. The glaze step stays the same. I actually prefer thighs when I'm cooking for just myself because there's more meat per piece.

I've made these at every spice level depending on who's eating. For less heat, I cut the chili garlic sauce in half and add an extra tablespoon of honey to compensate. For more heat, I stir in a teaspoon of Sriracha or a pinch of cayenne into the glaze right before brushing. My husband likes his spicier, so I usually brush his wings with the boosted glaze separately.

I've made this both ways. Use 1 teaspoon of garlic powder in place of the 4 cloves. The sauce comes together faster with powder since you skip the mincing, but I notice the fresh garlic gives the glaze more depth when it reduces. If you have jarred minced garlic, that's a closer swap. I use about 1 tablespoon.

I pat my wings completely dry with paper towels before marinating. That's the biggest factor. Some people toss wings in baking powder before cooking, and I've tested that too. It works, but with this recipe the marinade is wet enough that it doesn't make a huge difference. What really crisps the skin is the wire rack (air circulates underneath) and that final broil step. I watch them closely under the broiler because they go from perfect to burnt in about 30 seconds.