Tim Wood, the chef at卡梅尔山谷牧场in California, avoids the deep fryer and opts to broil or grill hischicken wings, which turns them supercrispy. A soy-and-honey glaze makes them sweet, sticky and salty.More Great Chicken Recipes
I have made this recipe twice and just love the simplicity of putting the wings under the broiler first to get the skin super crispy while the meat remains juicy, and THEN adding your sauce. I haven't cooked chicken for a long time but I'm used to the method of marinating, then baking, then basting, etc. But the way this is cooked is pure genius! I want to make wings like this all the time now, in the broiler and then add a vinegary-sweet salty sauce. Accompany it with basmati rice, greens, salad, or just whip up a batch to eat by themselves. It's very versatile and I think the flavors would appeal to anyone who tried it.
