This recipe takes classic baked chicken wings to a flavorful new level with a sweet and savory Asian-inspired glaze.
Ingredients:
- 2 pounds chicken wings, separated at the joint (drumettes and flats)
- For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- For the glaze:
- 1/4 cup honey
- 2 tablespoons sriracha (or your favorite chili sauce)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon cornstarch
- Sesame seeds for garnish (optional)
Instructions:
- Marinate the wings: Pat the chicken wings dry with paper towels. In a large bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, vegetable oil, and sesame oil. Add the chicken wings and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat the oven: While the wings marinate, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Bake the wings: Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Bake for 30 minutes, then flip the wings and bake for an additional 20-25 minutes, or until the wings are golden brown and cooked through.
- Make the glaze: While the wings bake for the final stretch, prepare the glaze. In a small saucepan, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic, and cornstarch. Heat the mixture over medium heat, whisking constantly, until it thickens and becomes syrupy.
- Glaze and serve: Remove the wings from the oven and toss them in the prepared glaze until evenly coated. You can also brush the glaze onto the wings for a more controlled application. Sprinkle with sesame seeds for an extra visual touch (optional). Serve immediately with your favorite dipping sauces, like chili garlic sauce, sweet and sour sauce, or creamy ranch dressing.