Overnight Chicken Wings with Sweet and Spicy Dipping Sauce

Normally, I’d be touting these wings as the perfect accompaniment to some March Madness watching but…well, you know…the good news is that these crispy wings and magical dipping sauce go just as well with all of the Netflix and Amazon Prime binge-watching I fully expect all of us to be engaging in over the course of the next few days!

So start planning now, ‘cause though these wings are ridiculously easy to make, there’s a two day process involved (notice how all of a sudden the stretching things out over time seems like a good idea!).

After a quick soak in an egg white/baking soda/salt mixture, you let the wings dry out overnight on a rack in the fridge. This helps to make them cook up especially golden and crispy but without any added oil! YUM!!

While the wings bake, you toss together an easy Asian-inspired sweet and spicy dipping sauce that adds just the right amount of flavor and zing.

And since we’re talking wings, this would generally be the time when I’d say that these would be a huge crowd pleaser but we’re not supposed to be gathering in large groups now, so just enjoy them on your own or with whoever you’re staying-in with!

Have a safe weekend and if you have a chance, let me know what you’re cooking and watching, so I can live a little, at least vicariously! xoxo

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Overnight Chicken Wings with Sweet and Spicy Dipping Sauce

Makes 4-6 servings

Prep Time for wings: 10 minutes, plus overnight drying out; Prep Time for sauce: 5 minutes; Bake Time: 45-50 minutes

Ingredients

For the wings

• Oil for wire rack

• 3 large egg whites

• 2 teaspoons baking soda

• 1 ¾ teaspoon fine sea salt

• 4 pounds chicken wings (I used drumettes)

For the sauce

• 3 tablespoons apple juice

• ¼ cup soy sauce or tamari

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• Pinch or two red pepper flakes

• 2 garlic cloves, grated

• 1-2 scallions, thinly sliced

The Recipe

1. Oil 2 wire racks and set them over two rimmed baking sheets (you could also use nonstick cooking spray.) Whisk the egg whites, baking soda and salt together in a large bowl. Add the wings and toss to coat well. Drain the wings of excess marinade and place them on the racks. Refrigerate them uncovered overnight.

2. Preheat oven to 450ºF. Remove the sheets from the fridge and place them in the oven for 15 minutes. Use tongs to flip the wings over and cook for another 10 minutes. Flip the wings again and bake for another 10 minutes. If wings are deeply golden brown with crackling skin, they are ready. Otherwise (or if you especially like your chicken well done) flip the wings one more time and cook for another 10-15 minutes.

3. While wings are cooking, whisk together all of the marinade ingredients in a small bowl.

4. Serve the wings with the dipping sauce on the side.

Enjoy!

Note: Recipe adapted from Food 52. I tinkered a lot with the sauce—cut the sesame seeds, ginger and Korean red chile flakes and cooked the wings a lot longer too.