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.

You lived in Hong Kong 15 years until moving to Sag Harbor in 2010. What was the food like there? I was into cooking before I moved to Hong Kong, and when I arrived I found food shopping really difficult. I remember once, early on, being homesick and not being able to find fresh basil for the life of me. But I learned a lot while I was there, and shopping got better. Restaurants were amazing, with great Chinese food but also everything else because Hong Kong is an international city. Dim sum was my favorite. And I really miss the Thai takeout place in the little village where we lived. I took a lot of cooking classes in Hong Kong: Chinese, but also Indian and Italian, a market cooking course on a trip to Bali with my daughter.

And how is it to be back here? My kitchen in Hong Kong was tiny. I had to cook our Thanksgiving turkey on a grill. So it's nice to have more space here. And I love being able to shop at the local farm markets and stands.

You bake your chicken wings. Is healthy eating a priority for you? Yes, I represent the PTSA on our school's Wellness Committee. My kids went to an international school in Hong Kong, and they were always coming home from friends' houses raving about different kinds of chicken wings — Chinese, Korean. We used to have a multicultural day at our Hong Kong school, and there would be 20 different kinds of chicken wings. So when the kids asked me to make wings, I figured out how to bake them instead of frying. I do the same thing with spring rolls. We have a multicultural dinner at the Sag Harbor school, and this year I made baked Chinese chicken wings.

How do you separate the wings into flats and drumettes? I use a big cleaver I got in Hong Kong. Poultry shears would work, too. But the cleaver is a lot faster.

Baked Ginger-Soy Chicken Wings

For Ginger-Soy Glaze:

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.