I made a batch of these wings for my parents before my trip to Portland. They watch Bailey, I make some wings for them in return. Everybody is happy!
Spicy Asian Chicken Wings
- 2 lbs. chicken wings (you can use this marinade for any cut of chicken you’d like)
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon red pepper flakes
- 3-4 tablespoons soy sauce (depending on the salt-content of the brand you’re using)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
**I realize that the addition of both soy sauce and salt as well as honey and sugar may seem redundant, but the flavor profiles of each are different, thus creating a greater overall flavor profile for the marinade.
Combine marinade ingredients in a small bowl. Taste to make sure there is a balance of savory and sweet since different soy sauces have varying sodium contents. Adjust the amount of soy/honey as necessary.
Transfer the chicken wings to a plastic ziploc bag. (I’ve found this is the best way to marinate chicken since you can seal out the air and easily flip the chicken around every few hours.) Add the marinade and seal the bag, making sure to press out any excess air. Massage the chicken through the bag to make sure the marinade evenly coats the chicken. Marinate at least 12 hours, turning the bag at least once or twice during this time.
Turn the oven to broil. Position the oven rack at the second highest level. Remove the chicken from the marinade and place on a baking sheet. Place the chicken in the oven and check it every 5-8 minutes, turning and rearranging the chicken as needed. I find that the middle pieces always cook the fastest, so I rotate them around. Cook the chicken until even golden brown and slightly charred, between 20-25 minutes. If you chicken is browning too quickly, lower your oven rack to allow the chicken to cook thoroughly.
Remove chicken from oven and let rest 10 minutes before serving. Enjoy!