Prep 24 hrs
Cook 50 mins
I have made these many times in the past for my parties and there is never any left everyone loves these and I always get asked for the recipe! If you are serving this for a get together I suggest to double the recipe to make 40 wings --- plan ahead the wings have to marinate for 24 hours, frozen thawed wings retain more moisture it is best to use fresh chicken for this --- make certain to have lots of napkins when you serve these!
- 1 cup soy sauce
- 8 green onions, chopped
- 1⁄3 cup white vinegar
- 1⁄4 cup honey, plus
- 2 tablespoons honey
- 1⁄2 teaspoon cayenne (add in more for extra heat)
- 1 -2 tablespoon chopped fresh ginger
- 3 tablespoons fresh minced garlic
- 2 tablespoons sesame oil
- 20 whole chicken wings (tips cut of)
- toasted sesame seeds
- Paper towel dry all the wings to remove as much moisture as possible.
- In a large bowl stir together the first 8 ingredients.
- Stir in the chicken wings; toss to coat.
- Cover and refrigerate for 24 hours.
- When ready to bake set oven to 400 degrees F.
- Arrange the wings on greased baking sheet/s.
- Pour the marinade into a small saucepan.
- Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
- Arrange the cooked wings on a platter.
- Sprinkle with sesame seeds.
- Boil the reserved marinade until slightly thickened (about 6 minutes).
- Serve the wings with the boiled marinade as a dipping sauce.
Followed the recipe to a tee for the marinade and cooking taking 50 minutes at 175C fan forced. I made the 20 wings and 5 of us polished of 18 and we all declared them fantastic. I did forget the sesame seeds and did reduce the marinade for a dipping sauce as I forgot but served with Microwave Fried Rice for a complete meal. Thank you for a great recipe, made for Name That Ingredient tag game.
Enjoyed the flavours, thanks for sharing.
Very good. I used the glaze, but instead of wings we did cut up chicken breasts. They didn't marinate for very long, but there was still lots of flavour. This is a keeper!