Totally Addictive Honey Chicken Wings! Marinated with fresh ginger, honey and soy sauce, these honeyed chicken wings will have you begging for more.
BE PICTURED IN; CHARACTERIZED IN:
Irresistible honey chicken wings
I really wanted to save some of these ginger honey chicken wings to share with loved ones. Buhhht, it didn’t happen.
That’s the problem when you’re standing alone in the kitchen and you’re faced with something irresistibly good, and imagine, you can’t resist!
Even after most of these Ginger Honey Chicken Wings have been placed in the fridge to later gift to friends, the stash slowly disappears over the next few days, leaving nothing but an empty storage container as a guilty reminder of good intentions gone awry.
The good news is that there are more where these came from! These Ginger Honey Chicken Wings are seriously delicious, juicy bites of wonder.
These Honey Chicken Wings couldn’t be easier to make; The marinade is simply freshly grated ginger, some soy sauce, honey, garlic and a touch of sriracha.
Great for feeding a crowd or a private treat (you can always balance this with some kale salad).
- Chicken wings from the old bay
- Chicken wings with miso glaze
- Cacio e Pepe chicken wings
- Chicken wings glazed with bourbon maple
- Teriyaki Chicken Wings
- Classic buffalo wings
Ginger Honey Chicken Wings
Reserve half of the marinade to mix with the chicken wings once they are cooked. For food safety reasons, do not allow marinade that has been in contact with raw chicken.
ingredients
-
3 lb Chicken Wing Drums
-
1 green onionthinly cut on the diagonal
-
2 tablespoon toasted sesame
Marinade:
-
1/4 Cup soy sauce (use gluten free soy sauce if cooking gluten free)
-
3 tablespoon honey
-
1 (1-inch) piece Gingerpeeled and grated
-
3 cloves garlicfinely chopped
-
1/8 teaspoon Sriracha hot sauce (or other hot sauce)
method
-
Preheat the oven, prepare the roaster:
Preheat the oven to 425°F with a rack in the top third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive or canola oil over the foil to keep the wings from sticking.
-
Prepare marinade sauce:
Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set half aside the marinade to use as the sauce (about 1/4 cup).
-
Toss the wings with the marinade, place on the pan:
Place the chicken wings in a bowl and toss with the remaining marinade. Place the wings skin-side down on the foil-lined skillet, being careful not to overcrowd the pan.
-
Roast in the oven:
Roast for 15 minutes, then remove from the oven, use tongs to turn the wings over so they are now skin-side up and roast for a further 10 minutes, until nicely browned. While roasting, check that they are not getting too dark. If this is the case, place on a lower rack or cover with foil to finish cooking.
-
Toss with reserved marinade sauce:
Place cooked wings in a bowl and toss with the reserved marinade sauce.
-
Garnish:
To serve, sprinkle with toasted sesame seeds and thinly sliced spring onions.
| nutritional information (per serving) | |
|---|---|
| 106 | calories |
| 7g | Fat |
| 2g | carbohydrates |
| 9g | protein |
