Ingredients

• Nonstick aluminum foil
• Cooking spray
• 3 lb fresh chicken wings
• 2 teaspoons garlic salt
• 2 teaspoons pepper
• 1 tablespoon white vinegar
• ¼ cup honey
• ¼ cup hot sauce

Steps

1. Preheat oven to 425°F. Line baking sheet with foil, then coat foil with spray. Split wings if desired, then season with garlic salt, pepper, and vinegar.
2. Spread wings in single layer on baking sheet (wash hands); coat with spray. Bake 25–30 minutes, flipping halfway through cook time, until skin is crisp and golden and chicken is 165°F.
3. Meanwhile, combine honey and hot sauce. Drizzle wings with hot honey sauce; serve.

Chef's Tip: Chicken wings can be grilled instead of baked. Grill on medium 25–30 minutes, flipping occasionally, until 165°F; baste with sauce during last 2 minutes of cook time.

Ingredients

• Canola oil, for frying
• 4 cloves garlic
• ½ cup reduced-sodium soy sauce
• ½ cup rice vinegar
• 3 tablespoons granulated sugar
• 3 lb fresh chicken wings
• 1 teaspoon kosher salt
• 2 teaspoons pepper
• 1 cup instant mashed potato flakes
• 1 tablespoon sesame seeds (optional)

Steps

1. Preheat oil in Dutch oven on medium-high to 325°F. Grate garlic. Place soy sauce, vinegar, sugar, and garlic in small saucepan on medium; cook 4–5 minutes, stirring occasionally, until sauce has reduced by half. Remove sauce from heat.
2. Split wings, if desired, then season with salt and pepper and coat with potato flakes (wash hands). Fry wings in oil (in batches) 8–10 minutes until golden, crispy, and 165°F. Drain wings on paper towels, then toss in sauce and sprinkle with sesame seeds, if using. Serve.