I discovered this recipe on Williams Sonoma 5 years ago, and still follow it when baking chicken wings. Baking chicken wings is less time consuming, so this is my preferred method.
Ingredients
- 20 wings – 40 total when the drumstick is separated from the wing
- 4 tbsp sesame oil
- 4 tbsp soy sauce
- 4 tbsp rice vinegar (I prefer the Maruchan brand)
- 1 bulb of garlic – smashed and peeled
- 2 tbsp freshly grated ginger
- Ground pepper, to taste
- 4 tbsp sesame seeds (the recipe can be made without them)
Directions
Wing Prep
Cut the wing tips from the chicken wings and discard. Cut through the joint to separate each wing into 2 pieces – the drumstick and wing. Rinse.
1. In a bowl, combine the sesame oil, soy sauce, rice vinegar and smashed garlic.
2. Add the chicken pieces into the bowl.
3. Add ground pepper and the freshly grated ginger over the chicken. Mix well.
4. Cover the bowl with Saran wrap and refrigerate for up to 2 hours.
5. Preheat the oven to 500 degrees.
6. Meanwhile, in a baking sheet/pan, arrange the chicken wings in a single layer. Discard the marinade.
7. At this time, if you are using sesame seeds, sprinkle over the wings.
8. Roast the chicken for about 12 minutes, turn over, and roast for another 12 minutes.
NOTE: I like my wings crispy, so I keep them in the oven until the skins look extra crispy.
9. Serve and enjoy.
