Who can resist a big plate of chicken wings? No one! Well, except for vegetarians, maybe. I think the best way to prepare chicken wings is to deep fry them. The combination of crispy exterior and juicy meat that results from a stint in the deep fryer can't be beat. Grilling the wings is also a great method. I employed neither of those cooking methods for this recipe. I employed my trusty oven to roast them for an easier weeknight preparation.
Roasting the chicken wings is, admittedly, not the best way to cook them and does not really render the skin super crispy. To make up for the lack of texture, I marinated them in some big flavors like soy sauce and honey. The honey also helps to caramelize the exterior, resulting in more deliciousness. I was only able to marinate my wings for about an hour and a half. They definitely could have spent more time in the marinade. I should have done that the night before. Still, the results are pretty tasty.
HONEY-SOY ROASTED CHICKEN WINGS
Ingredients: 3 lbs of chicken wings, 1/2 cup soy sauce, 1/4 cup honey, 2 minced garlic cloves, juice of 1 lime,(some minced ginger would be fantastic here but I didn't have any)
- For the marinade, combine the soy sauce, honey, garlic and lime juice.
- Place the chicken wings in a large zip-top bag and pour the marinade in.
- Remove as much air as possible, seal bag and marinade for 2 hours or up to overnight.
- Preheat oven to 425°
- Line a sheet pan with foil. Oil or spray the pan with non-stick spray.
- Spread the marinated wings in a single layer.
- Roast in the oven for 45 minutes to an hour.
- Check for doneness after 45 minutes. The honey in the marinade may cause the wings to start to burn. You can turn the oven down to 350° and cook longer if the exterior is browning too quickly and the inside is not cooked enough.
- Pile the finished wings on a plate and have at it.