Thursday, November 22, 2012

Honey Ginger Chicken Wings

I might have gone a little bit wing crazy this weekend. But you know what Costco does to people.

While the Sriracha Garlic Wings reign supreme, I wanted to try a different type of sauce because a) variety, b) my poor man's tastebuds, and c) Costco portions. I went for a bit of an Asian vibe with this Honey Ginger sauce, and it's not only really easy to make, but tastes incredible, too.

Honestly, I'm lazy as hell so I just put the ingredients in my blender and let it go to town mixing everything up instead of chopping and mincing. But you can do it by hand, if you so desire. The wings don't need to be marinated, so you can make the sauce a few days ahead, or as they bake.

Honey Ginger Chicken Wings
adapted from Bon Appetit

3 lbs. chicken wings, separated into wings and drumettes
1/4 cup honey
2 tbsp soy sauce
3 large garlic cloves, minced
1 inch piece of ginger, peeled and finely grated
1/4 cup water

Preheat oven to 375F, and set aside a baking sheet. It’s best to line it with foil for easy clean up, but if you don’t that’s okay, too.

Put the chicken wings onto the baking sheet in a single layer and bake for 45 minutes or so, until the internal temperature is at least 165F and the skin is nicely crispy.

When the wings are in the oven you can make the sauce. (You can also make it ahead of time). Whisk the honey, soy sauce, garlic, and ginger in a small saucepan. Add 1/4 cup of water to the pot, and whisk until well combined.

Bring the mixture to a boil, then simmer on low for 8 or so minutes until the glaze has reduced. Let it sit to thicken a bit.

Once the wings are cooked, coat them in the glaze, and return them to the oven for about 10 more minutes to lightly caramelize the sauce.


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