Chinese-Style Chicken Wings
Hey there, fellow food enthusiasts! Today, I'm thrilled to share with you an extraordinary recipe that will undoubtedly become a highlight of your next gathering or a delightful treat for any occasion. Picture succulent chicken wings, perfectly seasoned with a tantalizing blend of Chinese-inspired flavors, cooked to crispy perfection, and irresistibly finger-licking good. Yes, we're diving into the realm of Chinese-Style Chicken Wings, a dish that will take your taste buds on a captivating journey. As an experienced chef and passionate food blogger, I'm excited to guide you through the creation of these mouthwatering wings, ensuring your culinary success. So, let's roll up our sleeves and embark on this flavor-packed adventure!
Equipment
- oven
- 1 large re-sealable bag
Ingredients
Marinade:
- 1/2 cup dark soy sauce
- 1/2 cup brown sugar packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame oil
- 2 garlic cloves minced
- 1/4 teaspoon ginger powder
Other ingredients:
- 2 pounds chicken wings
- Sesame seeds for garnish if desired
Instructions
- Stir together all the marinade ingredients in a large re-sealable bag. Add chicken wings and place in the refrigerator for at least 12 hours or up to 24 hours.
- When ready to cook the wings, line a large baking sheet with parchment paper and pre-heat the oven to 3500F.
- Bake for 1 hour. Turn the wings over after 30 minutes. Increase oven temperature to 4000 for the last 10 minutes of cooking. Allow to cool slightly before serving.
- Sprinkle wings with sesame seeds if desired.
Video
Notes
The secret to achieving crispy skin on your Chinese-style chicken wings lies in a two-step cooking process. Begin by baking the marinated wings in a preheated oven at a moderate temperature to render the fat and ensure the meat is fully cooked. Then, crank up the heat or transfer the wings to a hot grill to achieve that delectable crispiness. Flip the wings occasionally during the cooking process to ensure even browning and to prevent them from sticking to the surface. The result will be wings that boast both succulent meat and delightful crispy skin.