Beijing Wings give you a flavorful vacation without stepping foot out of your house! First stop, the chicken: marinated in a brown sugar, garlic, and ginger sauce and baked to crispy perfection; it’s enjoyment you didn’t know existed. Second stop, the sauce: buttery, sriracha-spicy, and lime-sweet; it’s the thrill that keeps you coming back for more. Mix them together and Beijing Wings create the trip of a lifetime for your tastebuds!
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 pounds chicken wings
- 2 tablespoons butter
- 1 tablespoon sriracha
- juice of 1/2 lime
- sesame seeds, optional, for garnish, to taste
- scallions, optional, chopped, for garnish, to taste
Directions
Step 1 –In a resealable plastic bag, combine the soy sauce, 2 tablespoons brown sugar, minced garlic, and ginger.
Step 2 –Add the chicken wings to the soy sauce mixture and massage to coat.
Step 3 –Place the bag in the refrigerator to marinate for at least 1 hour or up to 8 hours.
Step 4 –Preheat the oven to 450 degrees F.
Step 5 –Remove the chicken wings from the marinade and lay them on a baking sheet lined with lightly oiled aluminum foil. Make sure the chicken wings are evenly spaced.
Step 6 –Roast the chicken wings until the meat firms up, the chicken is cooked through at 165 degrees F internally, and the skin begins to caramelize and crisp, about 35-40 minutes.
Step 7 –When the chicken wings have about 5 minutes left to roast, heat the butter, sriracha, lime juice, and remaining brown sugar in a large non-stick skillet.
Step 8 –Remove the chicken wings from the oven.
Step 9 –When the butter has melted, add the chicken wings to the skillet and sauté in the butter mixture until the sauce clings lightly to the chicken, about 2-3 minutes.
Step 10 –Garnish with the sesame seeds and scallions.
Step 11 –Serve!
