Soy sauce is all you need to bring the salty to these
wings, and sugar and honey provide just the right balance—one in the marinade,
one in the sauce. Garlic and ginger simply make anything (and everything)
better.
Serves 4-5
Ingredients
- 3 garlic cloves, finely chopped, divided
- 2 Thai chiles, finely chopped, divided
- 1-inch piece of ginger, peeled and finely chopped, divided
- 1/2 cup soy sauce, divided
- 2 tsp sugar
- 2 tsp sesame oil
- 20 large chicken wing halves (drums and flappers), 3 to
3-1/2 lbs
- 1/4 cup chicken broth
- 1/4 cup honey
- 1 tbsp rice vinegar
- sesame seeds, for garnish
Preparation
- Combine 1/2 the garlic, 1/2 the chiles, 1/2 the ginger, 1/4 cup soy
sauce, sesame oil, and sugar in a large bowl. Add the wings and turn several
times to coat. Cover and chill 2 hours, turning wings again after 1 hour.
|
Garlic, Chiles, and Ginger |
|
Marinade Mixture |
|
Chicken in Marinade |
- Preheat the oven to 375° F. Line a large, shallow baking pan with
parchment paper. (The wings may stick to uncoated foil.)
- Remove the wings from the marinade and place on the baking pan. (Discard
marinade.) Bake until nearly cooked through, about 40 minutes, turning after 20
minutes.
|
After 20 Minutes |
|
After 40 Minutes |
- Meanwhile, in a large saucepan, combine the remaining garlic, chiles,
and ginger, remaining soy sauce, chicken broth, honey, and vinegar. Bring to a
simmer, stirring to dissolve the honey. Reduce the heat to low and cook 5
minutes. Remove from the heat.
- Remove the wings from the oven (leave the oven on) and place them in the
pan with the sauce. Use tongs to turn several times, coating completely.
- Place the wings back on the baking sheet and return to the oven. Bake
until the sauce begins to char in spots and the wings are cooked through, 8-10
minutes, turning once.
|
Sauce Mixture |
|
Baked Wings |
Transfer
the wings to a large platter and sprinkle with sesame seeds. Serve hot.
|
Sweet and Salty Baked Chicken Wings |
We love wings in our house. Pinned These sound delicious!
ReplyDeleteThanks, Leigh --- much appreciated!
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