Prep 5 mins
Cook 35 mins
I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments.
- 16 chicken wings, split and tips discarded
- 1 onion, chopped
- 2⁄3 cup soy sauce (mild or low-sodium)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄8 teaspoon ground ginger
- Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil and cook for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
- Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking. Hint: Bake on parchment paper or non-stick foil to keep the wings from sticking and to make clean-up easy. The side of the wing facing the baking sheet will get the crispiest.
Very good and tender. My husband said it was the best wings I ever cooked.
These had a nice flavor and were very tender. The leftover broth is a nice bonus to this recipe.
I didn't have wings so used thighs and just baked them for about 5 minutes longer. Would definitely make them again, but (through no fault of yours) I need to use a lighter soy sauce as they were very salty. Thanks Chilicat!