These Sweet and Tangy Glazed Chicken Wings are a delightful twist on the classic recipe, offering a perfect balance of flavors and a crispy texture.
Combine the scallions, soy sauce, hoisin sauce, honey, ginger, vinegar, mustard, cayenne pepper, and garlic in a large bowl.
Mix the marinade thoroughly to ensure all ingredients are well combined.
Add the chicken wings to the bowl, tossing to coat them evenly with the marinade.
Ensure each wing is fully coated for maximum flavor.
Cover the bowl and refrigerate for at least 2 hours or up to 24 hours.
The longer you marinate, the more flavorful the wings will be.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking.
Remove the wings from the marinade and discard the marinade.
Shake off excess marinade to prevent burning.
Arrange the wings in a single layer on a baking sheet lined with parchment paper.
Use parchment paper for easy cleanup.
Bake the wings for 20 minutes, then flip them over and bake for another 20 minutes.
Turning the wings ensures even cooking on both sides.
Increase the oven temperature to 450°F (230°C) and bake for an additional 10 minutes to crisp up the wings.
Keep an eye on the wings to prevent over-browning.
Prepare a fresh batch of the marinade and pour it into a saucepan.
Whisk the marinade constantly to prevent sticking.
Bring the marinade to a boil, then simmer for 5 minutes until slightly thickened.
Simmering enhances the flavors and thickens the sauce.
Serve the wings hot with the sauce on the side for dipping.
Garnish with chopped scallions for a fresh touch.
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