Asian Soy Wings

Asian soy wings 2I have a number of really great chicken wing recipes. I was considering putting them up on the blog the same way I did the burger recipes, but then I decided against that. I wish I could give you a good reason why, but I cannot.

These are great wings. My kids even like them, which is amazing to me because they are so picky. Marinating is the key to these wings. They need to marinate for at least four hours but, of course, overnight is the absolute best.

You can buy whole wings and trim them by cutting off the tip and separating them at the joint. However, I buy the “party” wings which are already trimmed and cut in half.  It’s just a lot easier, and you get more for your money.

Ingredients

3 lbs chicken wings

1 cup low-sodium soy sauce or Tamari

1 cup water

1/4 cup lime juice

2 tbsp honey

3 tbsp minced garlic

3 tbsp minced fresh cilantro (or the cilantro in the tube)

2 tbsp Sambal Oelek

1 tsp sesame oil

1 tbsp rice wine vinegar

Sesame seeds (for garnish)

Chopped scallions (for garnish)

Directions

Mix the soy sauce (or Tamari), lime juice, water, honey, sesame oil, cilantro, and vinegar in a small bowl. Whisk to mix thoroughly. Place the wings and the marinade in a resealable plastic bag and marinate for four hours or, preferably, overnight.

Place in a preheated 425 degree oven along with some of the marinade (but not all). Cook for 20 minutes on one side, then turn and cook for another 20 minutes (or until the wings are no longer pink in the middle). Turn the wings back onto the “top” side and place the oven on broil for about 7 minutes.

Before serving, sprinkle on sesame seeds and garnish with chopped scallions.

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