Sesame-Ginger Chicken Wings

Recipe for Sesame-Ginger Chicken Wings


3-1/2 pounds chicken wings, tips discarded, halved at the joint
4 cups low-sodium chicken stock
2/3 cup low-sodium soy sauce
1/2 cup honey
1-1/2 tablespoons minced garlic
1 tablespoon finely grated ginger
2 teaspoons toasted sesame oil


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.


10-12 servings

Preparation Time

30 Minutes


Reader Comments

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Do you really need to preheat your oven for 36-48 hours?

chicken wings recipe

The Editors's picture

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!!!!