Sticky Soy Baked Chicken Wings 7 Steps
Pat chicken wings dry. Remove tip and discard; separate each wing at the joint into two pieces or leave whole.
Combine the soy sauce, brown sugar, ginger, Sriracha, cilantro, garlic and lemon juice in a bowl. Pour half the sauce over chicken and marinate for at least 2 hours in the refrigerator in a plastic freezer bag.
With the remainder of the marinade, reduce on low heat until thickened, set aside and let cool.
Preheat the oven to 425°F.
Remove wings from fridge and spread on a rimmed baking sheet and bake for 20 minutes.
Remove the wings from the oven and brush with the reduced sauce. Return the tray to the oven and cook an additional 5 to 10 minutes. Toss the cooked wings to coat well. You can also broil the wings for an additional 2-3 minutes to get charred spots.
Serve with diced chilli and garnish with cilantro.