Jackson St. Baked Wings

• doses: 40 wings
• tempo ativo: 25 minutes, plus marinat
• tempo total: 1 hour 25 minutes

Ingredientes

20 whole chicken wings, tips removed and divided at the joint

4 tablespoons Chinese five-spice powder

1 teaspoon cayenne pepper

2 teaspoons kosher salt

For the wing sauce

6 tablespoons salted butter

6 tablespoons Thai red curry paste

2 tablespoons sambal olek

3 tablespoons brown sugar

Cilantro-lime dipping sauce

1 cup mayonnaise

1 bunch cilantro

2 limes, juiced

1 teaspoon salt

Instruções

For the wings:

1. Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl. Cover and refrigerate for 1 hour, up to overnight.

2. Preheat your oven to 400 degrees and spray 2 sheet pans with baking spray.

3. Line your wings skin side down on the trays, leaving space between them so they don’t steam.

4. Cook in the middle of the oven for 25 minutes or until the bottoms are crispy and the fat begins to render in the pan.

5. Flip them over, turn the oven up to 425 degrees and continue to cook for another 20-25 minutes until thoroughly cooked and crispy all over. Watch them closely (every 5 minutes) as there will be a lot of fat in the pan and it can burn.

For the wing sauce:

1. Bring sauce ingredients to a simmer in a small sauce pan on the stovetop while your wings are baking.

2. When your wings are finished cooking immediately put them into a clean big bowl and drizzle sauce over them and toss to ensure a thin, even coating.

For cilantro-lime dipping sauce:

1. Put all ingredients into the bowl of a food processor and pulse to combine.

2. Cover and refrigerate for up to 48 hours.