Description
These baked soy sauce chicken wings are coated in a sticky, sweet and salty sauce and makes for some finger-licking flavor.
Ingredients
Scale
- 3 lbs chicken wings
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- sesame seeds and chives for garnish
For the Sauce/Marinade
- ½ cup hoisin sauce
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup water
- ½ cup brown sugar
- 1 teaspoon sriracha
- 1 teaspoon ginger paste
- 4 garlic cloves (crushed)
Instructions
- Mix the sauce ingredients together in a bowl, then use 1 cup of the sauce to marinate the chicken wings in a large bowl or resealable bag for 8 hours or overnight.
- Reserve the extra sauce for basting the wings while cooking.
- Remove the wings from the marinade (discarding the marinade) and place on a wire rack over baking sheet covered in foil.
- Bake at 425 for 30 minutes.
- While the wings are baking pour the remaining sauce into a saucepan and bring to a boil. Thicken the sauce with the cornstarch mixture and bring to a boil again. Once the sauce is thickened you can remove the pan from the heat and cover until the wings are done.
- Take the wings out of the oven and baste with a thick layer of the sauce.
- Place the wings back in the oven for an additional 5 minutes.
- Garnish with chives and sesame seeds and serve any extra sauce on the side for dipping.
- Category: Main