Roasted and Glazed Chicken Wings

4 pounds chicken wings, cut at joints, wingtips reserved

1 tablespoon vegetable oil

1 tablespoon kosher salt

1 teaspoon pepper

We roast the wingtips along with the flats and drumettes to boost the flavor and volume of the juices, but if you purchase chicken wings that are packaged without wingtips, it's OK to omit them. This recipe was developed with Diamond Crystal kosher salt; if you're using Morton, which is denser, decrease the amount to 2¼ teaspoons. Roasted chicken wings make a tasty, informal meal; serve them with a crisp green salad and crusty loaf of bread. We roast the wingtips along with the flats and drumettes to boost the flavor and volume of the juices, but if you purchase chicken wings that are packaged without wingtips, it's OK to omit them. This recipe was developed with Diamond Crystal kosher salt; if you're using Morton, which is denser, decrease the amount to 2¼ teaspoons. Roasted chicken wings make a tasty, informal meal; serve them with a crisp green salad and crusty loaf of bread.

Directions at americastestkitchen.com

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