Honey Ginger Wings

Most folks think you can achieve the ideal crispiness by frying the wings, but think again! Baked wings can give you the dreamiest, crispiest wings you’ve ever wanted. The pairing of ginger + garlic + honey + soy sauce is a wonderful combination of flavors.

Some folks cook their wings directly on a sheet pan. I prefer to use a wire rack so that I lose the skin on the pan. If you’re ready for tender, juicy-on-the-inside, crispy-on-the-outside, finger lickin’ good wings, peep the recipe below!

Effortful Time: 15 mins Prep + Cooking Time: 1 hour 20 mins Marinate: 3-5 hours Servings: 3-4

You Need

  • 2 lbs of wings or 20-24 mix (wings and drumettes separated)
  • 1½ tbsp ginger, minced
  • 1½ tbsp garlic, minced
  • ¾ tsp black pepper
  • ¼ cup reduced sodium soy sauce
  • 2½ tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp dark brown sugar
  • ¾ tsp black pepper
  • ½ tsp salt

For Garnish

  • Sesame Seeds

Do It

  1. Remove tips and separate wings from drumettes.
  2. In a large stasher bag(can use zip-lock) or bowl, combine marinade ingredients. Whisk to combine brown sugar and honey well. Add the wings and mix well, coating each wing with marinade.
  3. Place bowl or bag in the refrigerator and marinate for 3-5 hours.
  4. Preheat oven to 375°F. Set wire rack in baking sheet.
  5. Reserve the marinade and place wings on wire rack, leaving space between each one. Roast for 35 mins or until lightly browned.
  6. Pour marinade in a sauce pan and bring to a light simmer. Cook for 3 mins and turn off heat.
  7. Once wings are lightly browned, brush each one with marinade, then flip each wing and cook for an additional 35 mins or until lightly browned.
  8. After last browning, brush the wings one last time and bake for 10 mins.
  9. Sprinkle with sesame seeds and serve with steamed rice. Enjoy!