Wings are a staple in our home, perfect for those should-we-order-takeout? nights when no one wants to cook. Until recently I had no idea how easy it is to make wings – at least if you’re not planning on deep frying them, which is a lot of messy work. It only takes a few minutes to whisk together a marinade and throw the wings straight from the freezer to the oven; by far the hardest part is waiting for them to be done.
Spicy Garlic Ginger Wings is my favorite variety that I end up making nearly every time. The flavor was inspired by mixing Sweet Ginger Thai and Spicy Garlic Chili sauces from a local wing shop, because I can never leave a good thing alone, and the result is absolutely fantastic.
A few thoughts on the ingredients:
Our local grocery store (Kroger, aka King Soopers out here in Colorado) has a great Sesame Ginger With Mandarin Orange marinade that I use as the base of this sauce. Use whatever similar Asian-style marinade you can find locally. You could totally make your own and I’m sure it would be amazing, but the idea here is to use a couple ingredients already in your fridge with very little work. All about laziness with this one!
Ketchup? Really? I know, I’m not a fan, but you need the acidity. It works here.
Brown sugar always belongs in wing sauces because caramelization. YES.
Here’s the thing: even baked chicken wings are never going to be suuuper healthy. And that’s okay because they are DELICOUS.
- 1/2 cup sesame ginger marinade
- 1/4 cup ketchup
- 2 T. brown sugar
- 3 cloves garlic minced
- 3 t. sambal oelek or chili garlic paste
- 1 t. red pepper flakes
- 1.5 lb. frozen chicken wings approx. 16
- carrots, celery, and bleu cheese dressing (optional)
Preheat oven to 400°.
Whisk together everything but the chicken wings. Taste & adjust – it will be very strong.
Line a rimmed baking sheet with foil. Use the smallest sheet you have that will fit the wings in a single layer.
Arrange the wings bone-down on the sheet. Brush the tops with sauce.
Bake for 15 minutes, until the sauce has thickened. Turn wings over, brush the bottoms, and return to the oven.
Repeat turning and brushing every fifteen minutes.
The wings are done when the sauce has caramelized and thickly coats the meat, usually around an hour.