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Serves
10-12 as an appetizer
Author Notes
Inspired by Mark Bittman, these are a light and flavorful alternative to deep-fried and heavily sauced chicken wings. A simple marinade infuses the wings with the flavors of soy, ginger, garlic, and scallion; the longer you can marinate them, the better. They will give off a little bit of smoke as they broil, but nothing too terrible; you'll be rewarded with beautifully browned wings. They're delicious eaten warm with soy sauce for dipping, and almost as good cold from the fridge the next day. —ieatthepeach
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Ingredients
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4 1/2 pounds
chicken wings, cut into drumettes
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1
2-inch knob fresh ginger, minced
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4
large garlic cloves, minced
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4
scallions, minced
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1/3 cup
soy sauce
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1/3 cup
unseasoned rice vinegar
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1 tablespoon
toasted sesame oil
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1 teaspoon
honey
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Pinch of cayenne pepper, or to taste
Directions
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Put chicken wings into a gallon zip-top freezer bag. Combine all other ingredients in a bowl, and mix thoroughly. 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, preferably overnight.
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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. 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.
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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 and delicious-looking. (This will generate a small amount of smoke.)
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Remove the wings from the oven and let them sit until they’re cool enough to handle. Serve with soy sauce for dipping.
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