Crispy Baked Chicken Wings

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.3 teaspoon cayenne pepper 
• 5 pounds chicken wings separated
• 3 large garlic cloves crushed
• 0.3 cup honey 
• 0.3 teaspoon kosher salt 
• 1 tablespoon kosher salt 
• 0.3 cup pepper sauce hot (such as Frank's)
• 2 tablespoons soya sauce 
• 1 tablespoon butter unsalted melted
• 2 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• wire rack

Directions

1. Mix first 4 ingredients ina medium bowl; let stand for 5 minutes.
2. Whisk in hot sauce; keep warm. DO AHEAD:Can be made 1 week ahead.
3. Let cool completely;cover and chill. Rewarm before using.
4. Bring all ingredients and 1/4 cup water to a boil in a small saucepan,stirring to dissolve honey. Reduce heat to low;simmer, stirring occasionally, until reducedto 1/4 cup, 7–8 minutes. Strain into a mediumbowl.
5. Let sit for 15 minutes to thicken slightly.DO AHEAD: Can be made 5 days ahead. Cover;chill. Rewarm before using.
6. Preheat oven to 400°F. Set a wirerack inside each of 2 large rimmed bakingsheets.
7. Place all ingredients in a large bowl;toss to coat. Divide wings between preparedracks and spread out in a single layer.
8. Bake wings until cooked through and skinis crispy, 45–50 minutes.
9. Line another rimmed baking sheet withfoil; top with a wire rack.
10. Add half of wings toginger-soy glaze and toss to evenly coat.
11. Place wings in a single layer on preparedrack and bake until glaze is glossy andlightly caramelized, 8–10 minutes.
12. Toss remaining half of wings in Buffalosauce.
13. Serve immediately (no need to bake).