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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Baked Wings - 3 Ways
...in your mind.
Baked Wings - 3 Ways

Baked Wings - 3 Ways

Ingredients

    Smokey Garlic Parmesan Sauce Ingredients
  • 1/4 cup olive oil
  • 1/2 teaspoon each dried thyme, oregano, smoked paprika, garlic powder, Kosher salt
  • 1/2 cup grated parmesan
    Korean Honey Garlic Sauce Ingredients
  • 8 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy
  • 1/2 teaspoon sesame oil
  • Sesame seeds for garnish
    Cilantro Pesto Sauce Ingredients
  • 2 cloves garlic, peeled
  • 1 medium size serrano pepper, with the stem and seeds removed
  • 1 head cilantro, leaves only
  • 1/2 cup pecans
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1/4 - 1/3 cup extra virgin olive oil

Directions

  1. 3 pounds chicken wings (btw there’s roughly 10 in a pound)
  2. 1 tablespoon baking powder
  3. Preheat oven to 450
  4. Dry wings really well with paper towels, toss in baking powder to coat evenly and put on a rack on a baking sheet
  5. Bake for 25 minutes, flip over and bake another 25
  6. Turn oven to broil, and broil wings about 6-8 inches from the heat until golden brown about 3 minutes a side
  7. Toss wings with sauces
    Smokey Garlic Parmesan Sauce Ingredients
  1. Combine oil and seasonings in a small bowl - mix well to combine
  2. Toss finished wings with some sauce in a large bowl, but not too much just to cover well
  3. Add some of the parm and toss again
  4. Serve
    Korean Honey Garlic Sauce Directions
  1. Put all ingredients in a small pot and warm on the stove until combined and smooth
  2. Toss finished wings with some sauce in a large bowl
  3. Plate and sprinkle with the seeds - serve
    Cilantro Pesto Sauce Directions
  1. Put garlic and serrano in the processor and pulse until minced up pretty well
  2. Add the cilantro, pecans and salt & pepper - mix until all is well mixed
  3. With motor running, slowly drizzle in oil until it’s the consistency you want - I like it a little more on the wet side
  4. Toss finished wings with some of the pesto in a large bowl - serve
Baked Wings - 3 Ways

Baked Wings - 3 Ways

Ingredients

    Smokey Garlic Parmesan Sauce Ingredients
  • 1/4 cup olive oil
  • 1/2 teaspoon each dried thyme, oregano, smoked paprika, garlic powder, Kosher salt
  • 1/2 cup grated parmesan
    Korean Honey Garlic Sauce Ingredients
  • 8 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy
  • 1/2 teaspoon sesame oil
  • Sesame seeds for garnish
    Cilantro Pesto Sauce Ingredients
  • 2 cloves garlic, peeled
  • 1 medium size serrano pepper, with the stem and seeds removed
  • 1 head cilantro, leaves only
  • 1/2 cup pecans
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1/4 - 1/3 cup extra virgin olive oil

Directions

  1. 3 pounds chicken wings (btw there’s roughly 10 in a pound)
  2. 1 tablespoon baking powder
  3. Preheat oven to 450
  4. Dry wings really well with paper towels, toss in baking powder to coat evenly and put on a rack on a baking sheet
  5. Bake for 25 minutes, flip over and bake another 25
  6. Turn oven to broil, and broil wings about 6-8 inches from the heat until golden brown about 3 minutes a side
  7. Toss wings with sauces
    Smokey Garlic Parmesan Sauce Ingredients
  1. Combine oil and seasonings in a small bowl - mix well to combine
  2. Toss finished wings with some sauce in a large bowl, but not too much just to cover well
  3. Add some of the parm and toss again
  4. Serve
    Korean Honey Garlic Sauce Directions
  1. Put all ingredients in a small pot and warm on the stove until combined and smooth
  2. Toss finished wings with some sauce in a large bowl
  3. Plate and sprinkle with the seeds - serve
    Cilantro Pesto Sauce Directions
  1. Put garlic and serrano in the processor and pulse until minced up pretty well
  2. Add the cilantro, pecans and salt & pepper - mix until all is well mixed
  3. With motor running, slowly drizzle in oil until it’s the consistency you want - I like it a little more on the wet side
  4. Toss finished wings with some of the pesto in a large bowl - serve