Published in Issue 634

Recipe Courtesy of Perfect Flavors by Naomi Nachman, with permission from the copyright holders, Artscroll/Mesorah Publications, Ltd.

SERVES 10

Baked Wings

• 4 pounds chicken wings
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black
• pepper
• ¼ tsp cayenne pepper
• 2 teaspoons garlic powder
  

Beer Glaze

• 2 cloves garlic
• ¼ inch ginger, grated, or 2 frozen ginger cubes
• ½ teaspoon pepper flakes
• 1 cup stout beer
• ½ cup honey
• 1 Tablespoon Dijon mustard
• 4 Tablespoons tomato paste

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

In a large bowl, toss together wings, salt, black pepper, cayenne pepper, and garlic powder.

Place wings in a single layer on prepared baking sheet. Bake for 45 minutes, turning once halfway through the baking time, until browned and crispy.

Meanwhile, prepare the beer glaze: Combine all glaze ingredients in a small pot. Bring to a boil, lower heat and simmer for about 5 minutes, until slightly thickened. Toss baked wings in glaze to fully coat.

Reviewed by Lea Pavel

Five Towns, NY

My husband loves wings, but he only likes them skinless, and cleaning wings can take forever. Therefore, I don’t make this dish often, only when I am feeling very noble.

I grew up with paprikash, which is braised on the stovetop, so I figured I would give it a try the same way. I put the wings into a widebottom covered pan with the ingredients for the glaze, along with salt and pepper.I simmer the wings, covered, until I think they’re ready.

I forgot the tomato paste the first time I made it and it turns out my husband prefers it without. I cut back on the sweetener — it calls for honey, but I use agave, since I don’t like honey. Once I ran out of frozen ginger cubes, so I used crystallized ginger instead.

I make this for Yom Tov, my husband’s birthday, or our anniversary. Wings are rather forgiving. Feel free to experiment!

(Originally featured in Family Table, Issue 744)