- 1lb chicken wings
- Olive oil, salt & pepper
- 1/4 cup honey
- 2 Tbsp soy sauce
- 3 large garlic cloves, crushed
- 1/4 cup The Big O
- Bring all ingredients to a boil in a medium saucepan, stirring to dissolve honey. Reduce heat to low, simmer, stirring occasionally, until reduced to 1/4 cup (about 7-8 minutes). Strain into a heat proof bowl, and let sit for 15 minutes to thicken slightly. (Can be made up to 5 days ahead. Cover, chill, rewarm before using).
Cut 1 lb. chicken wings into segments, discarding wing tips. Preheat oven to 400. Set a wire rack inside a foil-lined baking sheet. Toss chicken with salt, pepper, and enough olive oil to coat lightly. Bake wings on rack in a single layer until cooked through and skin is crisp, 45-50 minutes. Cool slightly. Toss with ginger soy glaze, arrange wings on rack in a single layer, and bake until glaze is glossy and lightly caramelized, about 8-10 minutes.