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Sticky & Sweet Chicken Wings with Soy, Honey & Ginger

4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

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Level: Easy

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Description

Tossed in a sauce made of soy sauce, honey, and ginger, these wings offer an enticing balance of sweet and salty. Really, they’re just simply finger-lickin’ good.

Ingredients

  • ½ cups Soy Sauce
  • 1 cup Honey
  • 2 Tablespoons Canola Oil
  • 1 teaspoon Rice Vinegar
  • 2 whole Garlic Cloves, Chopped
  • 2 Tablespoons Chopped Fresh Ginger
  • 4 pounds Chicken Wings & Drumettes
  • Toasted Sesame Seeds
  • 1 whole Scallion, Chopped (optional)

Preparation

In a medium saucepan, whisk together soy sauce, honey, canola oil, rice vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 minutes, stirring frequently.

Preheat oven to 375 degrees F.

Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.

Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Garnish with toasted sesame seeds and chopped scallions. Serve.

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cookincanuck on 11.3.2011

Newchef, I’ve never used ground ginger in this recipe – I typically just reserve it for baking. Ground ginger has a distinctly different flavor than fresh ginger and not nearly as much gingery “zing”. That being said, if you can’t get your hands on fresh ginger, you can certainly try substituting dry in this case. Dry ginger is better than no ginger!

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newchef on 10.31.2011

Can I substitute ground ginger for the fresh stuff?

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lindaintx on 11.12.2010

I made these for dinner the other night and they were outstanding! I think they’d be great with drumsticks or thighs or breasts (double the sticky stuff I think) – they cook up to a beautiful color and are sooooooo tender!

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juliefsu on 3.4.2010

I was planning to make these for my Oscar party, but wanted to try the recipe out first. In my test batch, I boiled over the sauce on the stove and nearly ruined my ceramic stove top! But that’s not your fault. My husband loved these, but I thought the honey flavor was a little too strong. That could be because of the type of honey I used, but I wonder if using something like agave syrup might provide a milder sweet flavor?

Anyway, because I liked but did not love these, and because I can’t risk further injury to my stove, these did not make the cut for Oscar night!

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jess6672 on 2.16.2010

I made these for Super Bowl Sunday as well. The flavor is great; I might just let them marinade a little while before baking to get the flavor all over. I also agree with the thought on adding a little heat. I’m sure it would be delicious.

8 Reviews

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Lance Phelps on 2.14.2012

These wings were some of the easiest and best wings I have ever tried. I made them for the Church Superbowl get together and they were enjoyed by all. I regretted not making more. Thank you for sharing!

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pattywalkerred on 1.11.2012

I liked these; my picky children, however, did not, which surprised me. I cut the amount of sauce in half, which was still plenty, and sprinkled my own wings with Sriracha and thought they were really good. I didn’t have time to marinate them but just tossed them up in the pot I cooked the sauce in, threw them on a greased tray (do yourself a big favor and put foil down first!) and thought they were really good. What do kids know anyway? I’ll make them again for a party appetizer.

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Dyedinthewoolcook on 10.27.2011

These were a big hit with my family. They were just delicious. I modified the recipe a bit to reflex my family’s tastes. I added a bit more vinegar to balance the sweetness and added a bit of Tabasco to add a little heat. This is a great recipe that I will definitely be making again.

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VictoriaDoubleU on 2.9.2011

Excellent! Will make them again. I used more honey b/c I like ‘em on the sweet side.

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laine on 2.6.2011

These were great! Thanks for the recipe!

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