Sweet & Sticky Honey Baked Wings
Yield: 4-6 servings
Ingredients
- ½ cup low sodium soy sauce
- 1 cup honey
- 2 tablespoons vegetable oil
- 1 teaspoons rice vinegar
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh ginger
- 4 pounds chicken wings & drumettes
- 1 scallion, chopped, for garnish
- Toasted sesame seeds, for garnish
Directions
- Preheat the oven to 375 degrees F. Line a 9" x 13" with nonstick tin foil and set aside.
- Combine the soy sauce, honey, vegetable oil, rice vinegar, garlic and ginger in a medium saucepan with a whisk. Bring the honey mixture to a boil then simmer on low for 10 minutes, stirring occasionally.
- Place the split chicken wings in the prepared pan. Pour the heated honey mixture over the wings then toss to coat.
- Bake the chicken wings for about 1 hour or until it reaches an internal temperature of 165 degrees F and the skin has darkened. Garnish wings with scallions and sesame seeds before serving.
Notes
To break down the wings follow the steps below:
*Clip off the wing tip at the knuckle using a pair of kitchen shears. Dispose the wing tip or save for homemade chicken stock.
*Make a small snip in the fat between the wing and the drumette so it's easier to get to the joint.
*Cut the knuckle between the wing and the drumette to separate them.
*Cut off any excess fat.
*Clip off the wing tip at the knuckle using a pair of kitchen shears. Dispose the wing tip or save for homemade chicken stock.
*Make a small snip in the fat between the wing and the drumette so it's easier to get to the joint.
*Cut the knuckle between the wing and the drumette to separate them.
*Cut off any excess fat.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/09/03/sweet-sticky-honey-baked-wings/