• Honey Ginger Wings

    By Jeri Mobley-Arias

    These honey soy baked wings have a great balance of savory + sweet; each bite has the perfect amount of crispiness. I can eat wings just fine without side dishes, but this recipe goes well with steamed rice and lightly steamed veggies.

    • 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!

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  • Honey Ginger Wings

    By Jeri Mobley-Arias

    These honey soy baked wings have a great balance of savory + sweet; each bite has the perfect amount of crispiness. I can eat wings just fine without side dishes, but this recipe goes well with steamed rice and lightly steamed veggies.

    • Total Time:
      1 hour 35 minutes
    • Servings:
      3-4

    Ingredients

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

    For Garnish

    • sesame seeds

    Instructions

    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!

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