I know there are a tonne of chicken wing recipes out there, but these mouth-watering wings are something else!
I’m not a fan of wings that are battered, breaded or deep fried. I’m not crazy about buffalo wings or wings slathered in BBQ sauce. I think wings should be flavourful enough that you don’t even need any kind of dipping sauce to go with them.
I’ve tried lots of different wing recipes – some good, some not so good. Recently, however, I went back to this tried and tested old recipe. I hadn’t made these wings in a really long time, but there’s obviously a reason it remains my favourite go-to wing recipe after all these years. These wings are damn good!
I love that they’re so easy to make. I can just stick them in the oven, and they come out tender and juicy. Every bite packs a punch of flavour that’s so much more interesting and complex than just the usual honey and garlic.
I actually never used garlic in the marinade before. I just decided on a whim to add in some this time because I had lots of garlic and I figured, why not?! Either way, they’re delish!
MARINATED CHICKEN WINGS
12 chicken wings (drumettes & wingettes), pat dry
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons ginger juice
1 clove garlic, finely chopped (optional)
2 tablespoons mirin (sweet sake)
1 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon honey
1 teaspoon sesame oil
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped parsley
1) Preheat oven to 400F (204C). In a large bowl, combine all the ingredients. Make sure wings are fully covered in marinade. Marinate for at least 2 hours in the fridge, or, ideally, overnight.
2) Arrange wings on a foil-lined baking sheet. Bake for 35-40 minutes or until the wings are fully cooked.
Tip: If you like extra juicy wings, once you take them out of the oven, toss them in the cooked juices before serving.