4poundsskin on chicken wingscut into drummies and flats
2Tablespoonsolive oil
1teaspoongarlic salt
1teaspoonblack pepper
Sauce
1/3cuplow sodium soy sauce
2Tablespoonswhite wine vinegar
3Tablespoonsminced garlic
1Tablespoonbrown sugar
1/2cuphoney
1 1/2Tablespoonscornstarch
3Tablespoonswater
Instructions
Preheat oven to 425 F.
Line a large baking sheet with foil. Place a wire rack on top of the baking sheet.
Place wings in a large bowl.
In a small bowl, combine olive oil, garlic salt, and pepper.
Pour oil mixture onto the wings. Using gloved hands, toss to coat all the wings.
Place wings on a wire rack over a baking sheet. Bake in preheated oven for 35-40 minutes.
While wings are cooking combine all the sauce ingredients, except the cornstarch and water, in a medium saucepan. Place over medium-high heat and bring to a gentle boil.
Make a slurry from the cornstarch and water and pour it into the saucepan, whisking occasionally until the sauce begins to thicken. Remove from heat.
When wings come out of the oven, use tongs to place a few at a time into the saucepan with the sauce. Coat each wing and place them back on the rack over the baking sheet. Repeat for all wings.
Place the pan of sauce-coated wings back into the oven for another 15 minutes.
Notes
To cut the wings into drummies and flats, use a sharp knife to slice through the joint that connects the two.