These are a delicious, much lighter alternative to buffalo wings. I made them for the first time for a Super Bowl party, and served them warm with a soy dipping sauce, which was a huge hit. But to my surprise, they were almost as delicious eaten cold from the fridge the next day. Because these are broiled, they will generate a little bit of smoke as they cook, so plan accordingly. —ieatthepeach
10-12 as a party snack
4 1/2 pounds
2-inch knob fresh ginger, minced
large garlic cloves, minced
unseasoned rice vinegar
toasted sesame oil
crushed red chili flakes, or to taste
In This Recipe
Using a sharp chef's knife or boning knife, cut the chicken wings into three parts. Discard the wing tips (or save them for making stock), and transfer the flats and drummettes to a zip-top freezer bag.
In a measuring cup or a mixing bowl, whisk together ginger, garlic, scallions, soy sauce, vinegar, sesame oil, honey, and chili flakes. Pour marinade over the wings and seal the top of the bag, squeezing out as much air as possible. Squish the chicken wings around inside the bag, until everything is evenly coated with the marinade. Refrigerate for at least 2 hours, and up to 8 hours (or overnight).
Preheat the oven to 450ºF and place a rack in the top position. Line two baking sheets or roasting pans with aluminum foil and spray the foil with cooking spray (trust me on this). Lay out the chicken wings in a single layer on the baking sheets, skin side down. If there’s any marinade left in the bag, pour it over the chicken. Bake the wings on the top rack for 20-25 minutes, until the chicken is opaque and lightly browned on top. Turn the wings skin side up and turn on the broiler. Return chicken to the oven and broil about 6 minutes, or until thoroughly browned.
Remove the wings from the oven and let them sit until they’re cool enough to handle. Serve with your favorite dipping sauce.