These peppery Asian inspired chicken wings are great as a finger-licking appetizer or as a main served with green beans and rice. Either way, it will leave your mouth tingling for more!
I’ve had a a fairly busy week. I’ve been cooking up a storm lately….working on new recipes, trying really hard to build up my social sites (follow me on Instagram and Facebook if you aren’t already!), learning to really improve my food photography…oh yeah and growing a baby inside me. No big deal! 😉
So some night’s I just want to whip up something easy, snacky but still delicious that we can enjoy while unwinding from the day in front of some mindless T.V. That’s where these yummy baked chicken wings come in. Throw them in the oven, whip up a quick sauce while the wings are cooking…toss them in the sauce…and voila! Dinner!
Just because I said easy, doesn’t mean this dish is lacking in flavor. These bad boys pack a peppery punch…which leaves your mouth slightly tingly but you won’t want to stop eating. You can serve them up as a party appetizer or we just ate them as a meal with some steamed green beans and rice.
Here’s how you can make these Peppery Soy Chicken Wings!
- 3 lbs Chicken Wings
- 1/2 Cup Shallot, finely diced
- 1 Tbsp Garlic, minced
- 1 tsp Ginger, grated or minced
- 1 Tbsp Black pepper, coarsley ground
- 1/4 Cup Sweet Black Soy
- 1/4 Cup Low Sodium Soy
- 2 Tbsp Oyster Sauce
- 1 Tbsp Sriracha (optional)
- 2 Tbsp Brown Sugar/ Honey
- 2 Tbs Oil
- 2-3 green onions, sliced (for garnish)
- - Preheat the oven to 425°F. Place a large wire rack on a baking sheet and coat with cooking spray.
- - Arrange the chicken skin side up on the rack on the baking sheet. Brush with a little oil and roast for 20-25 minutes until the chicken is cooked, crisp up the skin by setting them under the broiler for 5-8 minutes watching them closely.
- - Meanwhile while the chicken is cooking, heat a tiny bit of oil on a sauce pan and add the finely diced shallots and saute for 2-3 minutes until they soften.
- - Add the minced garlic and ginger and fry for another minute or 2 until fragrant.
- - Add the black pepper, both types of Soy, oyster sauce, sriracha (optional) and brown sugar (you can use honey instead) to the sauce pan and stir well.
- - Let the sauce simmer and reduce to a thick syrupy consistency and then turn off the heat.
- - Once the wings are cooked and crispy, transfer them to a big bowl and pour the sauce over it, tossing to coat them.
- - Garnish with sliced green onions and enjoy while hot.