STICKY GINGER CHICKEN WINGS
Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right mix of sweet, salty, and spicy with a spark of zing from the ginger. The gooey, sticky sauce is so delicious that you won’t be bothered if it drips all over your hands and face. …but perhaps keep some wet napkins in your bag
BAKED INSTEAD OF FRIED
Chicken wings from restaurants are typically cooked in oil and served with a sauce, but I’m not a fan (or perhaps it’s actual anxiety) of deep-frying. Therefore, I cook my wings by baking them in the oven. Sometimes, I bake the wings dipped in cornstarch to create a lovely crisp exterior (see the recipe for my honey Mustard Wings), however this time, I baked the branches within the sauce made with soy so that the sauce would diminish and become an oily glaze as the wings cooked, no need to cook in a separate pot. It’s a breeze, and there’s no risk of grease from frying splashing into the oven or causing third-degree burns (or, at the very least, that happens every time I think of deep-frying).
WHAT KIND OF BAKING DISH IS BEST?
I utilized an 8”x11 glass casserole dish for baking my wings. I recommend ceramic or glass since they conduct heat more evenly than steel and can result in the sauce burning a little more along the edges. If you’d like to double the amount, you can use a giant dish, such as 9”x13”, or one that permits you to distribute the chicken wings across a single layer.
WHAT TO SERVE WITH STICKY GINGER CHICKEN WINGS
As these wings are deliciously sweet, I’d recommend serving a veggie-rich side dish, such as this crunchy Cabbage Salad or Sesame Cucumber Salad. If you’d like to include starch, try something easy such as Sesame Rice or Garlic Noodles.