Remember that e-book of chicken wing appetizers I mentioned in my citrus caramel chicken wings post? Well, it is coming along, albeit veerry slowly, but yes, it is progressing quite nicely. I am up to twenty recipes of gooey, sticky, lip-smacking, finger-licking chicken goodness. Give me another month (or two) and I’ll have it all neat and ready for you to download. Yay, I am excited! In the meantime, you can try this honey-soy chicken wings to give you an idea of the deliciousness that’s about to come. Yay!
- 2 pounds chicken wings , tips removed and split at the joints
- salt and pepper to taste
- 1 tablespoon fresh ginger , peeled and grated
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup orange juice
- 5 cloves garlic , peeled and crushed
- 1 tablespoon sesame oil
- sesame seeds , for garnish
- green onions , chopped
Wash chicken wings and pat dry. Season with salt and pepper to taste.
Press ginger to extract juice. Discard flesh. In a food processor, pulse garlic until smooth.
In a bowl, combine soy sauce, honey, orange juice, ginger juice, garlic and sesame oil. Stir until combined. Add chicken and marinate in the refrigerator for about 4 hours or overnight for best results.
Drain chicken from marinade, reserving liquid. In a small sauce pot over medium heat, boil marinade for about 5 to 10 minutes or until thickened and heated through.
Arrange chicken in a single layer on a roasting pan and bake in a 385 F oven for about 20 minutes or until golden brown and cooked through. Halfway through cooking, baste with chicken with marinade and turn. Remove from pan and transfer to serving platter. Sprinkle with sesame seeds and green onions. Serve hot.