Friday, November 22, 2019
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| Oven Baked Ginger Chili Glazed Wings |
We love great wings around here; it's one of our favorite things to serve when friends come over and we make lots of different kinds too. Barbeque, kung pao, maple chipotle, honey garlic, honey dijon, lemon honey glazed and more have all made appearances at our house parties and here on Rock Recipes.
This time, when a few friends come over to help celebrate my birthday, I served up these exceptionally delicious morsels of poultry perfection to rave reviews. Not a single wing on the platter survived the onslaught of appreciative eaters. Sweet, sticky, spicy and just plain finger licking good, these terrific wings are bound to be a hit at your next gathering or at a family dinner served with some great Asian noodles.
NOTE! You will need to make two batches of this marinade, one to marinate the chicken wings and one to use as a glaze for the wings as they bake.
- 3-4 lbs chicken wings
Marinade
- 1/2 cup honey
- 2/3 cup light soy sauce
- 1 tsp freshly ground black pepper
- 2 cloves minced garlic
- 1 tbsp finely grated fresh ginger root
- 1 tsp crushed chili paste (or 1/2 tsp chili flakes) (more or less to taste)
- 1/2 tsp Chinese five spice powder
Pour the marinade over the chicken wings in a large Ziploc bag and store in the fridge for a several hours or overnight.
Make a second batch of the marinade and simmer it slowly over low heat until it reduces in volume by about half.
Place the marinaded chicken wings on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 30-45 minutes or until the chicken is fully cooked.
In the last 20 minutes of cooking time, turn the wings over and begin brushing them with the reduced sauce. Repeat the glazing and turning every few minutes until the wings have fully cooked.
