Buffalo Ginger Garlic Chicken Wings Recipe

  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: 40 wings (10 servings)

Most "crispy" chicken wing recipes call for a deep fryer, but this great "oven-fried" method works beautifully and is much easier. This sticky ginger garlic chicken wing recipe is a delicious twist on the venerable Buffalo chicken wing.

What You'll Need

  • For the Chicken Wings:
  • 5 pounds chicken wings (cut into 2 sections each, wing tip discarded)
  • salt to taste
  • black pepper to taste
  • 2 tablespoon hot sauce
  • 1 tablespoon vegetable oil
  • 1 1/2 cup all-purpose flour
  • 1 can non-stick canola oil spray
  • For the Glaze:
  • 3 crushed garlic cloves
  • 3 tablespoon ginger (fresh and finely grated)
  • Optional: 1/4 teaspoon cayenne pepper
  • 1/2 cup rice vinegar
  • 1/2 cup packed brown sugar
  • 2 teaspoon ​soy sauce

How to Make It

  1. Preheat oven to 400 F.
  2. Place the chicken wings in a large mixing bowl, and season generously with salt and fresh ground black pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour to a large plastic bag, add the wings and shake thoroughly. The chicken wings should be very lightly dusted with flour.
  3. Cover two half-sheet pans with foil, and spray well with the canola oil. Distribute the chicken wings evenly on the pans, and spray the wings with the canola oil to coat. Bake for 30 minutes, turn the chicken wings over and bake for another 30 minutes until browned and crusty.
  1. While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer to a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer to a serving platter.
Nutritional Guidelines (per serving)
Calories 840
Total Fat 55 g
Saturated Fat 10 g
Unsaturated Fat 27 g
Cholesterol 190 mg
Sodium 493 mg
Carbohydrates 22 g
Dietary Fiber 1 g
Protein 62 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)