This recipe is for about 2 1/2 lbs. of chicken wing pieces, which is approximately 20 pieces of combined drummies and flats. You can easily double it for larger batches.
FOR THE WINGS:
2.5 lbs. chicken wings, drummies and flats separated
1 TBSP. oil
1/2 TBSP. kosher salt
1/2 TBSP. coarse ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (for easiest clean up), and set a wire rack on top of the aluminum foil.
Mix together the wing pieces, oil, salt and pepper in a large bowl. Place on rack (don’t crowd) and bake for 40 minutes.
At 40 minutes, remove from oven and toss in sauce. Return to rack and bake an additional 7-15 minutes until caramelized.
Remove from oven and toss in remaining sauce, serve.
2 TBSP. dark soy sauce
1/2 c. water
1/4 c. honey
zest from 1 orange
2 TBSP. ground ginger
2 TBSP. crushed garlic
Combine all sauce ingredients in a small non-stick saucepan and bring to a low boil. Continue cooking, stirring regularly, until reduced by half. (About 7 minutes). Remove from heat and let cool.