Spiced Honey Chicken Wings
- SERVES: 10-12 as an appetizer
- PREP: 10 minutes
- TOTAL TIME: 1 hour 10 minutes
Amazing wings, and not a buffalo in sight.
If you’ve never tried Chinese five-spice powder, now’s your chance! It’s warm, it’s cinnamony, and contains star anise, possibly nature’s prettiest spice, that looks like a star and tastes a bit like licorice. We added some hot Chinese mustard and a bit of fish sauce (because we basically have a faucet of the stuff at our place), and add honey for that lazy, glazey effect. Bonus: These are baked, not fried! Save your cooking oil for another occasion...
- 2
pounds chicken wings or drumettes, patted dry
- 2
teaspoon kosher salt
- 1½
teaspoons freshly ground black pepper
- ¼
cup honey
- 2
tablespoons Chinese mustard (Dijon or prepared Colman’s mustard are fine, too!)
- 1
tablespoon orange juice
- 1
teaspoon Chinese five-spice powder
- 1
teaspoon white vinegar
- ½
teaspoon fish sauce
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
