Make Ahead

Wendell's chicken wings

September 17, 2010
Author Notes

In college my boyfriend and I used to make these wings in a electric fry pan in our dorm rooms. We enjoyed a spicy wing, very generously seasoned by the fresh ginger. Today I bake them in an oven. —Sagegreen

  • Serves 2 lbs
  • 2 pounds chicken wings, each split at the joint, rinsed and dried
  • 3 stalks of scallions, sliced into 1/4" pieces
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup acacia honey
  • 1/4 cup your favorite soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 clove of garlic, minced finely
  • 2 tablespoons sesame oil
  • 4 inches of fresh ginger, grated
  • 1 lime, juiced
  • 1/2 teaspoon ground white pepper
  • kosher salt to taste
  • 2 tablespoons toasted sesame seeds
  • 2 stalks of scallions for garnish
In This Recipe
  1. Mix all the ingredients except the wings and sesame seeds together to make a marinade.
  2. Arrange the prepared chicken wings in a large shallow baking dish. Pour the marinade over the wings, coating evenly. Place the dish in the fridge for 2 hours, but check midway and rotate the wings to ensure even coating.
  3. Drain off the marinade from the dish. Shake the excess off each wing. Arrange wings back in the dish with half of the ginger. Sprinkle the sesame seeds on the wings.
  4. Bake in a 400 degree oven until the wings are done (@45 -55 minutes). Turn midway.
  5. Serve with fresh chopped scallions sprinkled on top.
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