Servings
Font
Back
Ginger Cilantro Soy Sauce-Marinated Chicken Wings
5 from 15 votes

Ginger Cilantro Soy Sauce-Marinated Chicken Wings

These chicken wings marinated in a ginger, cilantro, and soy sauce blend deliver a bright, savory flavor with a hint of heat. The marinade features garlic, honey, lime zest, and red pepper flakes, offering complexity and balance. Baking on a wire rack allows the wings to crisp evenly while the mi­n-uted ingredients infuse each piece.

Prep Time
10 mins
Cook Time
50 mins
Marinating Time:
45 mins
Total Time
1 hr 45 mins
Servings: 3
Calories: 402 kcal
Course: Appetizer
Cuisine: Chinese

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

    Cup of Yum
  1. 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.) 
  2. Stir soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup.
  3. 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.
  4. Heat the oven to 425 degrees F.
  5. 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.
  6. Bake the wings for 35 minutes.*
  7. 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).
  8. 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. 
  9. 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.