Wednesday, January 25, 2017

Baked Ginger-Soy Chicken Wings

I made these for New Years and a couple times since! Super easy. Get the frozen Tysons wings or you can get the wingettes from the store. It is cheaper to get the wings with first, second, and third parts...but then you have to spend a lot of time cutting the third parts off. I recommend paying the extra ten cents to have it already cut!

Changes: Instead of straining the sauce I left the ginger pieces in and tossed the wings in with it. I drizzled the rest of the sauce over the wings when everything was done being cooked.

Crispy Baked Ginger-Soy Chicken Wings
adapted from Epicurious

1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1 inch piece of ginger, peeled, sliced

2.5lbs chicken wings
1 tbsp vegetable oil
1/2 tbsp kosher salt
1/4 tsp fresh ground black pepper


  • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.
  • Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. 
  • Strain into a medium bowl. 
  • Let sit for 15 minutes to thicken slightly. 
Note: Can be made 5 days ahead.  Cover; chill; Rewarm before using.


  • Preheat oven to 400°.  
  • Combine oil, salt, pepper, and wings in a large bowl; toss to coat. 
  • Place wings on cookie sheet covered in tin foil or silpat mat and spread out in a single layer. 
  • Bake wings until cooked through and skin is crispy, 45-50 minutes. 
  • Dip wings in ginger-soy sauce and toss to evenly coat. Place wings back in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.