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Author Notes: I’ve seen a few interesting recipes for black chicken wings, including Martha Stewart’s “Bat Wings” and even a beautiful one with a pomegranate reduction. I love the drama added when you serve the whole wing instead of separating the pieces, but you could follow the same instructions regardless. I based this recipe on the Asian ingredients I happened to have on hand and it worked beautifully. The color is outstanding and sweet and spicy glaze makes these sticky wings pretty addictive. Say No More. —Madhuri Sharma
- 8 whole chicken wings (tips included)
- 12 ounces low sodium soy sauce
- 1 cup brown sugar
- 1/4 cup chopped scallions
- 2 tablespoons chili sesame oil (or plain sesame oil)
- 1 tablespoon ginger garlic paste
- 1 inch piece of fresh ginger
- 1/4 cup Sriracha
- 2 tablespoons honey
- 4 drops blue food coloring
- Whisk 6 ounces of soy sauce, ½ cup of the brown sugar, scallions, sesame oil, and ginger garlic paste in a bowl till sugar has completely dissolved.
- Place the chicken wings in a large ziplog bag and pour the marinade mixture over it. Seal bag and distribute marinade over all the pieces. Place in a second ziplog or plastic bag for protection and marinate in the refrigerator overnight or up to 24 hours. Mix the bag up a couple times to redistribute marinade.
- Take out the bag from the refrigerator and allow the chicken to come to room temperature (30 minutes should be enough). Preheat oven to 400°F.
- Prep a large baking sheet with aluminum foil. Blot excess marinade off each wing with paper towels, extend wing and place on the baking sheet skin side up. Arrange all the wings without crowding, so roast in batches if necessary. Place the chicken in the preheated oven set for 20-25 minutes.
- In a sauce pan on medium heat add ½ cup of the brown sugar, 6 oz. of soy sauce, Sriracha, honey, and fresh ginger and bring to a boil. Lower heat sightly and allow to simmer until syrupy. Add the blue food coloring and mix in thoroughly.
- Baste the chicken with this sauce 10 minutes after it has been in the oven, and every 5 minutes after until chicken is fully cooked (juices should run clear) and the glaze should look thick.
- Broil chicken for 2 minutes to crisp glaze at the end if necessary, remove from the oven and allow to rest for 5 minutes. Serve immediately.
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