Ginger Cilantro Soy Sauce-Marinated Chicken Wings
User Reviews
5
Ginger Cilantro Soy Sauce-Marinated Chicken Wings
Description
The recipe calls for separating whole chicken wings into drumettes and wingettes, discarding tips. The marinade combines soy sauce, rice vinegar, garlic, honey, red pepper flakes, toasted sesame oil, lime zest, grated fresh ginger, and cilantro. Half the marinade is poured over the wings for a 45-minute chill in the fridge, while the remainder is reserved for reduction.
The wings are baked at 425°F on a wire rack over foil-lined sheet pans for 35 minutes to crisp the skin evenly. Meanwhile, the reserved marinade is simmered until thickened into a sauce. The final dish enjoys a combination of savory, sweet, tangy, spicy, and citrus flavors with a tender interior and crisp exterior texture.
This dish is great as an appetizer or part of a main meal that benefits from bold, refreshing flavors typical of Asian-inspired marinades. The cilantro and lime zest deepen the aromatic profile.
Note that marinade drippings can burn on foil, creating a slight smoke or smell, but this won’t affect the wings’ quality.
Ingredients
- 6 chicken wings or 12 wing sections (drumettes and wingettes
- ½ cup soy sauce
- ¼ cup rice vinegar unseasoned
- 1 garlic peeled and minced or pressed through a garlic press, clove
- 2 tablespoons honey
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon sesame oil toasted
- lime zest from 1
- ½ teaspoon ginger root finely grated, fresh
- 2 tablespoons cilantro finely chopped
- 1 green onion optional, finely chopped
Instructions
- If you're using whole wings, separate them into their three components. Discard the wing tips and keep only the drumettes and wingettes. (Separate the wings by locating the joints and cutting through the cartilage between the bones.)
- Stir soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup.
- Pour half of the mix into a resealable plastic bag, add the cilantro to the bag, then add the chicken wings. Seal and place in the fridge to marinate for 45 minutes. Cover the remaining half of the mix that's still in the liquid measuring cup and transfer to the fridge as well.
- Heat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Drain the wings, discard the marinade and set the wings on the rack.
- Bake the wings for 35 minutes.*
- While the wings are in the oven, pour the remaining sauce mix into a saucepan. Simmer, stirring continuously, until reduced to a glaze (about 8 minutes).
- Brush the glaze on the chicken wings, then return them to the oven and bake for another 5 minutes. Check that the internal temperature of the wings has reached 165 degrees F. to make sure the wings are fully cooked.
- Sprinkle the green onion over the wings and serve.
Notes
- Separate wings into drumettes and wingettes to ensure even cooking and discard wing tips.
- Marinate wings for 45 minutes to allow flavors to penetrate.
- Bake wings on a wire rack placed over foil-lined sheet pans to promote crisp skin and easy cleanup.
- Simmer reserved marinade to thicken for drizzling or dipping sauce.
- Burnt bits on foil from marinade drippings may cause light smoke odor but do not affect the wings.
User Reviews
Overall Rating
5
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