Who's Cooking: Stacey French Britt

A stay-at-home mom and PTSA president at Pierson Middle-High School, she lives in Sag Harbor with her two children.

Baked Ginger-Soy Chicken Wings

1/4 cup honey

2 tablespoons soy sauce

3 large garlic cloves, crushed

One 2-inch-by-1-inch piece of ginger, peeled and sliced

For wings:

21/2 pounds chicken wings, tips removed, flats and drumettes separated

2 tablespoons vegetable oil

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1. Make glaze: Bring honey, soy sauce, garlic and ginger to a boil in a saucepan, stirring to dissolve honey. Reduce heat to low and simmer, stirring occasionally, until reduced to 1/4 cup, 7 to 8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. (Glaze can be made up to five days ahead. Cover, refrigerate and rewarm before using.)

2. Make wings: Preheat oven to 400. Set a wire rack inside a large rimmed baking sheet lined with heavy-duty foil. Place wings, oil, salt and pepper in a large bowl and toss to coat. Spread wings in an even layer on prepared rack. Bake until wings are cooked through and skin is crispy, 45 to 50 minutes.

3. Line another baking sheet with foil; top with a wire rack. Add wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on rack and bake until glaze is glossy and lightly caramelized, 8 to 10 minutes. Serve immediately.