Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 6 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp water
- 2 green onions, sliced (optional)
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Small saucepan
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, black pepper, and vegetable oil.
3. Add chicken wings to the mixing bowl and toss to coat evenly.
4. Line a baking sheet with parchment paper and arrange the chicken wings on it.
5. Bake the chicken wings for 25-30 minutes, flipping them halfway through.
6. While the chicken wings are baking, make the sauce. In a small saucepan, bring the remaining marinade to a boil over medium-high heat.
7. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens.
8. Remove the chicken wings from the oven and brush them with the sauce.
9. Return the chicken wings to the oven and bake for an additional 5-10 minutes, until the sauce is caramelized and the chicken wings are cooked through.
10. Garnish with sliced green onions (optional) and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 398
Fat: 19g
Carbohydrates: 24g
Protein: 31g
Sodium: 1489mg
Sugar: 21g
Substitutions for ingredients:
- You can use chicken drumettes instead of chicken wings.
- You can use apple cider vinegar instead of rice vinegar.
- You can use maple syrup instead of honey.
- You can use white sugar instead of brown sugar.
Variations:
- Add 1 tsp of sriracha sauce to the marinade for a spicy kick.
- Use teriyaki sauce instead of soy sauce for a different flavor.
- Add sesame seeds to the marinade for extra crunch.
Tips and tricks:
- Make sure to flip the chicken wings halfway through baking to ensure even cooking.
- Brush the chicken wings with the sauce right before returning them to the oven to prevent the sauce from burning.
- For extra crispy chicken wings, broil them for the last 2-3 minutes of cooking.
Storage instructions:
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken wings in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Garnish with sliced green onions and a sprinkle of sesame seeds.
Pairings:
Serve the chicken wings with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken wings are not crispy enough, broil them for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the chicken wings to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
- Do not reuse the marinade that the chicken wings were coated in, as it may contain harmful bacteria.
Food history:
Soy sauce and garlic chicken wings are a popular appetizer in many Asian cuisines, including Chinese, Korean, and Japanese.
Flavor profiles:
Soy sauce and garlic chicken wings are savory, sweet, and garlicky, with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve the chicken wings as an appetizer or as a main course with rice and vegetables.
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Region: Chinese