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My kids are obsessed with these wings— and so are all of my husband’s friends! We are known to barbecue pretty much every night of Chol Hamoed, but here I give instructions for baking so you can make these wings any time hunger calls, whether your grill is fired up or not. The addition of eggplant is a nod to the adults, and the sauce? That’s for everyone.
2 pounds wings
2 tablespoons Gefen Potato Starch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large eggplant
4–5 tablespoons Gefen Olive Oil
6 tablespoons Gefen Ketchup
2 tablespoons Haddar Brown Sugar
2 tablespoons silan (date honey), such as Beleaves Date Syrup
2 tablespoons vinegar
2 teaspoons paprika
1/4–1/2 teaspoon chili flakes
Prepare the wings and eggplant: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet or extra-large aluminum pan with Gefen Parchment Paper and set aside.
Add wings to a bowl. Add the potato starch, salt, pepper, and garlic powder and toss to coat. (You’ll use the bowl again in step 4.)
Arrange the wings on one side of the baking sheet/pan, leaving space in between so they don’t touch each other.
Slice eggplant into 1/4-inch-thick rounds. Add to the (now empty) bowl from step 2 and drizzle with oil. Toss to coat and arrange on the other side of the baking sheet/pan.
Bake for 20 minutes.
Prepare the sauce: In a small bowl, stir together the ketchup, sugar, silan, vinegar, paprika, and chili flakes (if you like spicy food, use 1/2 teaspoon; if not, stick to 1/4 teaspoon).
Remove the wings and eggplant from the oven, baste them with the sauce, and return to the oven for another five minutes.
Remove, baste a second time, and bake five more minutes.
Remove, flip the wings and eggplant, and baste the second side. Bake for another five minutes. If the eggplant is golden, remove it at this point; baste the wings one last time and bake for a final five minutes. If the eggplant is not yet golden, baste both the eggplant and wings and bake together for the final five minutes. Serve hot.
Prep ahead: This dish can be made one day in advance. Warm in the oven at 425 degrees Fahrenheit for 10 minutes before serving.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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