Ingredients

The following ingredients have 2 Servings
  • 2 lbs chicken wings, (tips removed and separated into drummettes and wings)
  • 2 cloves garlic, (smashed)
  • 1 1/2 inch piece ginger, (coarsely chopped)
  • 1 lime, (zested and juiced)
  • 2 Tbsp light brown sugar, (packed)
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp soy sauce
  • 3 Tbsp hoisin sauce
  • 1 1/2 tsp kosher salt
  • 3 Tbsp sesame oil
  • *sliced scallions, (lime wedges, and sesame seeds for garnish)

Instruction

  • Whisk all the ingredients (expect wings and garnish) together in a bowl.
  • Place the chicken wings in a large Ziploc bag and pour marinade over.
  • Seal and turn several times to coat.
  • Chill at least 4 hours, but overnight is ideal.
  • The following day preheat oven to 350 degrees and place chicken wings on a non-stick foil lined sheet sheet tray, reserving marinade.
  • Bake for 1 hour, or until cooked though and browned. Turn the wings a couple times as they cook to prevent sticking and promote even cooking.
  • Strain the reserved marinade into a saucepan over med/high heat.. Add 1/2 cup water to the pan and bring to a boil. Boil 10 minutes. Start with 1/2 cup water and add more if the sauce gets too thick.
  • Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.