If you are in the mood for the best savoury and sweet chicken wings, try this recipe. If you are craving wings and want to try your hand at making them at home, this recipe might be your new favourite! You can achieve perfectly coated chicken wings without a deep fryer. These baked wings are perfect for lunch or dinner. With hockey and basketball back on, you can try making them for game nights. It is straightforward and you can achieve restaurant-style wings at home. You can follow the recipe or switch it up by adding sesame oil or greater amounts of Sriracha or another chilli to the marinade to turn up the heat.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
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.