Sesame-Ginger Chicken Wings
Go ahead, lick your fingers. Our Sesame-Ginger Chick Wings, fully flavored with sesame and ginger, are good cold, too—and great in a picnic basket. The marinade makes a delicious dipping or stir-fry sauce, as well—bring to a boil and whisk in a teaspoon of cornstarch.
Photo Credit:
Ingredients
Instructions
Arrange chicken wings in a single layer in a 9x13-inch baking pan.
In a medium-size saucepan over medium-high heat, bring stock to a simmer; then stir in remaining ingredients. Let cool to room temperature. Then pour over chicken, cover tightly with plastic wrap, and refrigerate 36-48 hours. Stir every 4 hours.
Put oven rack in middle position and heat oven to 375º.
Remove wings from marinade, shake off excess, and spread in a single layer on a rimmed baking sheet. Bake 45 minutes, turning once halfway through, until deep golden-brown. Transfer to a cooling rack and serve hot or at room temperature.
Yield:
Preparation Time
Preparation Method
Category
Course
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Preheat?
Do you really need to preheat your oven for 36-48 hours?
chicken wings recipe
Thanks for the chuckle, Steve! We moved the instructions for preheating the oven to after the wings have been marinated.
Why cut the tip of the wing??
Why cut the tip of the wing??? That part when crunchy it is great. Well, i never cut it off!!!!!! Plus this recipe is wonderful for all parts of a chicken!!!! YUM!!!!