A delightful twist on classic chicken wings, featuring a honey-soy glaze with a hint of garlic and ginger.
Pat the chicken wings dry with a paper towel to remove excess moisture.
Drying the wings helps the marinade adhere better and ensures crispy skin.
In a mixing bowl, combine the soy sauce, honey, minced garlic, grated ginger, cayenne pepper, chopped green onion, and white vinegar.
Mix thoroughly to ensure the flavors are well blended.
Add the chicken wings to the bowl and toss to coat them evenly with the marinade.
Ensure all wings are fully coated for maximum flavor.
Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
Marinating overnight allows the flavors to penetrate deeply into the chicken.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Arrange the marinated chicken wings on a greased baking sheet.
Space the wings apart to allow even cooking and crispiness.
Bake the wings for 50 minutes, turning them halfway through for even cooking.
Basting the wings with leftover marinade during baking enhances their flavor.
While the wings bake, pour the remaining marinade into a saucepan and bring it to a boil. Simmer until slightly thickened.
Stir constantly to prevent burning and achieve a smooth consistency.
Remove the wings from the oven and arrange them on a serving platter.
Let the wings rest for a few minutes before serving to lock in the juices.
Drizzle the thickened marinade over the wings and sprinkle with toasted sesame seeds.
Garnishing adds a touch of elegance and enhances the flavor.
Serve the wings warm and enjoy!
Pair with a fresh salad or steamed rice for a complete meal.
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