Finger Lickin' Wings

The very best pub-style wings are those that require the biggest stack of napkins. At home, wings can be roasted instead of deep-fryed, and if you stir up a few different sauces, they can be tossed in more than one but returned to the same pan for their final baking.

3-4 lbs chicken wings or drumettes
canola or olive oil, for cooking

Buffalo:

1/3 cup butter, melted
1/3 cup Red Hot or other hot sauce

Hot Garlic Honey:

1/2 cup honey
1/4 cup soy sauce
2-3 garlic cloves, crushed
1/4-1/2 tsp chili flakes (optional)

Preheat the oven to 425°F.

Pat the wings dry with paper towel (if they seem wet) and arrange in a single layer on a foil or parchment-lined rimmed baking sheet. Lay them on a wire rack on the sheet, if you have one, to allow the heat to circulate around them.) Drizzle with oil and toss to coat. Roast for 30 minutes, or until cooked through and turning golden.

Meanwhile, stir together the sauce(s) of your choice. Remove wings from the oven, drain away any fat in the bottom of the pan, and toss the wings with the sauce. (I like doing this in a bowl - if you like, save some sauce to toss the wings in again afterward – a sort of double-dip.)

Return to the pan, and put them back in the oven for another 10-15 minutes, until the skins are crispy and the sauce is caramelized. (If you like, turn on the broiler and cook for 2-3 minutes to char the edges – but watch them carefully!)

Serves about 6.