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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
By Nik Sharma - Friend of Milk Street
This recipe was originally published on "A Brown Table." We love that the wings are baked—not fried—which makes them great for a crowd. We also love the layers of flavor between the caramelized honey and blistered, sage-crusted skin, and the fresh sage to finish. See more from food writer and photographer Nik Sharma here. (Photo credit: Nik Sharma)
pounds chicken wings, drumettes and flats separated
tablespoons fresh sage leaves, thinly chopped, plus freshly cut sage leaves to garnish
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