Serve these finger-licking-good chicken wings with the boiled marinade, or serve with a mustard dip or purchased sweet and sour sauce. These are great to serve as a game day snack or serve as part of a family meal.
- 3 pounds chicken wings (about 20 to 30 wings)
- 2/3 cup low sodium soy sauce
- 1/3 cup water
- 4 green onions (coarsely chopped)
- 1/2 cup rice vinegar (or cider vinegar)
- 4 tablespoons honey
- 2 tablespoons packed brown sugar
- 1 1/2 teaspoons ground ginger
- 6 cloves garlic (pressed or minced)
- 2 tablespoons sesame oil (Asian-style toasted or plain)
- Optional: 1/2 teaspoon chili-garlic paste
- Optional: 1/2 cup green onion (or cilantro, chopped)
- Wash the chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.
- Combine the soy sauce, water, chopped green onions, vinegar, honey, brown sugar, ginger, garlic, sesame oil, and red pepper or chili paste, if using.
- In a food storage bag or nonreactive container, combine the chicken wings with the soy sauce mixture. Seal the bag or cover the container and refrigerate for 2 to 6 hours.
- Heat oven to 375 F. Line a large baking pan with foil; grease generously or spray with nonstick cooking spray. Or, use nonstick foil. Pour the marinade into a saucepan and set aside.
- Arrange the chicken wing pieces in the prepared baking pan. Bake for 30 minutes. Turn the wings over and return them to the oven. Continue baking for 30 minutes longer, or until the chicken wings are nicely browned.
- About 10 minutes before serving time, bring the marinade to a full rolling boil; reduce heat and simmer for 5 minutes. Serve as a dip with the wings, if desired.
- Sprinkle with chopped fresh cilantro or sliced green onion tops before serving, if desired.
More Chicken Wing Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||42 g|
|Saturated Fat||11 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||1 g|