Categories: Chicken

Ingredients

• 4 lbs. chicken wings
• 2 tbsp. canola oil
• 1 tbsp. salt
• 1 tsp pepper
• Glaze:
• 3/4 cup tomato paste mixed with 1/4 cup olive oil
• 1 cup grated mozzarella
• 3/4 cup diced pepperoni
• Topping:
• Sliced fresh basil

Directions

1. Position a rack in the top third of the oven; preheat to 450. Line a large rimmed baking sheet with foil. Set a wire rack inside the baking sheet and coat with cooking spray.

2. Cut off and discard the wingtips from the chicken wings; separate the flats from the drumettes and pat dry. In a large bowl, toss the wings with canola oil, salt and pepper; arrange on the rack in a single layer. Bake until the skin is crispy, about 45 minutes.

3. In a large bowl, combine the glaze ingredients. Transfer 1/4 cup glaze to a small bowl and toss the wings in the remaining glaze to coat. Arrange the wings on the rack in a single layer. Press mozzarella and pepperoni onto the top of the wings. Bake until the glaze is shiny and browned in spots and the chicken is cooked through, about 10 minutes; season.

4. Transfer the wings to a platter; dab with the reserved 1/4 cup glaze. Sprinkle with the topping.

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