Asian Chicken Wings
Servings: 4 people
Ingredients
- 1 cup soy sauce
- 6 tbsp white vinegar
- 2 tbsp dry sherry
- 3 tbsp honey
- 3/4 cup thinly sliced green onion
- 2 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 2 tbsp toasted sesame oil
- 3 lbs chicken wing drumettes
Instructions
- Combine first 8 ingredients in large bowl, whisk to incorporate. Add chicken wings and stir with rubber spatula until all wings are coated in marinade.
- Cover bowl with plastic wrap and place in refrigerator. Chill 2-6 hours, stirring midway through.
- Heat oven to 400°F and line sheet pan with parchment paper. Using slotted spoon transfer wings to sheet pan. Reserve marinade.
- Roast wings for 40-50 minutes flipping midway through. Wings should be tender and cooked through. Broil for 2-3 minutes at the end to crisp chicken if desired.
- While the wings are roasting transfer remaining marinade to small saucepan. Bring to boil over medium high heat and reduce liquid until approximately 1/3 original volume. Serve reduced marinade as dipping sauce alongside wings.