I really wanted to save some of these ginger honey chicken wings to share with my loved ones. Buhhht, it didn’t happen.
That’s the problem when you are alone in the kitchen and you have in front of you something irresistibly good, and imagine that, you can’t resist!
Even after putting most of the wings in the fridge to give to friends later, the stash slowly disappears over the next several days, leaving nothing but an empty storage container as a guilty reminder of good intentions gone awry.
The good news is, there’s more where those came from! These chicken wings really are lip-smacking juicy morsels of wonder. They couldn’t be easier to make; the marinade is simply freshly grated ginger, some soy sauce, honey, garlic, and a touch of sriracha.
Great for feeding a crowd or a private indulgence (you can always make up for it with some kale salad).
Ginger Honey Chicken Wings Recipe
PrintReserve half of the marinade to toss with the chicken wings once they are cooked. Do not let marinade that has touched raw chicken be used with the cooked chicken for food safety reasons.
Ingredients
- 3 pounds chicken wing drummettes
- 1 green onion, thinly sliced on the diagonal
- 2 Tbsp toasted sesame seeds
Marinade:
- 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 3 Tbsp honey
- 1-inch piece of ginger, peeled and grated
- 3 cloves garlic, finely minced
- 1/8 teaspoon sriracha hot sauce (or other hot sauce)
Method
1 Preheat oven, prepare roasting pan: Preheat the oven to 425°F with a rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive oil or canola oil over the foil to keep the wings from sticking.
2 Prepare marinade sauce: Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set aside half of the marinade to be used as a sauce (about 1/4 cup).
3 Toss wings with marinade, place on pan: Place the chicken wings in a bowl and toss with the remaining marinade. Arrange the wings, skin-side down, on the foil lined roasting pan, taking care not to crowd the pan.
4 Roast in oven: Roast for 15 minutes, then remove from oven, use tongs to turn the wings over so that they are now skin-side up, and roast for another 10 minutes, until nicely browned. Check while roasting to make sure they aren't getting too dark. If so, place on a lower rack or cover with foil to finish cooking.
5 Toss with reserved marinade sauce: Place cooked wings in a bowl and toss with the reserved marinade sauce.
6 Garnish: Sprinkle with toasted sesame seeds and thinly sliced green onions to serve.
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This glaze is really good! I used it to finish on top of baked salmon
Going to make these but was not sure how I would have 1/4 cup (or half) of marinade to reserve after tossing the wings before they go in the oven. Did you mean 1/2 cup of soy maybe?
I have the wings marinating in the fridge. I decided to let them sit for several hours for max flavor based on the reviews. The marinade is very tasty so I am expecting great wings. I kept the wings whole because my kids like to crunch on the wing tips. (ok so do I !)
Loved the ginger honey chicken wings and can’t wait to try them on our grill this summer. The marinade is simple, yummy, and will work for lots of foods besides wings. I’m going to try it on roasted root vegetables.
My hubby has been marinating chicken (boneless thigh meat) in a very similar sauce (cayenne instead of sriracha and the addition of oil and minced onion) for years, when he makes his *famous* chicken skewers on the BBQ. He uses the leftover marinade to baste the chicken while it’s on the grill. It’s a delicious sauce, and I’m sure the wings will be yummy, too, especially with the heat from the sriracha. Looking forward to making this recipe for the Super Bowl party this year. Thanks, Elise!