Sticky Ginger Soy Chicken Wings

5 from 3 votes

Prep Time10

Cook Time45

Marinading30

Course: Appetizer, dinner

Cuisine: Asian

Servings:

Calories: 381kcal

Line a large a baking tray with paper towels. Place raw chicken wings in one single layer, cover with more paper towels and press to absorb any moisture. You want your wings as fry as possible.
Make the marinade: in a medium bowl whisk together honey, soy sauce, mirin (or rice vinegar), toasted sesame oil, minced garlic and ginger. Set aside.
Preheat the oven to 400 degrees Fahrenheit. I set mine to convection.
Place the dried chicken wings in a large bowl, add marinade, mix to coat and set aside for 30-60 minutes.
Line a baking tray with aluminum foil or parchment paper, then place a wire rack on top.
Place the marinaded chicken wings on top of the rack in one layer, making sure the wings don't touch each other. Reserve the leftover marinade.
Bake the wings for 40-45 minutes, flipping them once, half-way through.
In the meantime, pour the leftover marinade in a large skillet and simmer until bubbles, reduces and thickens, about 5 minutes. Be careful not to burn it. Once thickened, turn off the heat.
Once the wings are cooked and as crispy as you want them to be, remove the baking tray from the oven.
Transfer the wings into the skillet with the reduced marinade, turn the heat to simmer and toss the wings to coat.
At this point you can serve them but if you prefer, place the saucy wings back on the baking sheet (on the rack) and bake for a few minutes more. Be careful not to burn them.
Serve hot sprinkled with sliced green onions and sesame seeds.