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Sticky Garlic and Soy Chicken Wings

Michelle Tchea

Michelle Tchea

September 15, 2021
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1 hr 50 min

Total

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Poultry

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 pounds chicken wings

  • 4 garlic cloves

    peeled and minced

  • 3 tablespoons soy sauce

  • 3 tablespoons hoisin sauce

  • 3 tablespoons Chinese rice wine (Shaoxing wine)

    use mirin or beer as a substitute

  • 1/2 teaspoon sesame oil

  • 2 tablespoons red wine vinegar

  • 2 tablespoons honey

  • 2 tablespoons ketchup

  • 1 tablespoon Sriracha or other chili sauce, plus more to taste

    optional

  • Sesame seeds

    to garnish

Step By Step

Instructions

1
Rinse chicken wings under cold running water. Drain well and pat dry
2
Mix all remaining ingredients (including the optional chili sauce) besides the sesame seeds in a large bowl.
3
Add the chicken wings and toss to generously coat the chicken wings with the marinade. Cover and refrigerate for at least 1 hour.
4
Preheat the oven to 350°F (180°C).
5
Line a baking tray with foil and arrange chicken wings in a single layer. Reserve leftover marinade sauce.
6
Bake for about 25 minutes and flip the wings if some are catching and burning too quickly. Pour the remaining marinade over the wings, sprinkle a generous amount of sesame seeds on the wings, and continue to bake for another 10 minutes to get the chicken wing skins crispy. Serve hot.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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