Reserve 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.
- 3 pounds chicken wing drummettes
- 1 green onion, thinly sliced on the diagonal
- 2 Tbsp toasted sesame seeds
- 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)
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.