Super Bowl Sunday is coming up, and if you haven’t got the slightest idea of what to serve your guests, these plump, gingery, sweet wings are the solution to your menu dilemmas and will be the highlight of your party. Coated in a thick honey sauce flavored with ginger, garlic, tamari, and red chile flakes, these wings will be sticky and a touch spicy, but definitely not boring. Using a microplane to grate the ginger and garlic works best because it essentially breaks down these aromatics into a puree, making it smoother and easier to blend in with the honey. The combination of these flavors will perk up your senses, especially with the generous amount of red chile flakes. Even though the spice level is fairly mild, a light Pilsner beer will be the best pairing to wash down the fiery heat. So as you’re moving to the rhythmic beats Bad Bunny is serving on the screen, turn up your party with these finger-licking wings.
Honey Ginger Chicken Wings
Yields 4 servings
Ingredients:
3 lbs split chicken wings
¼ cup extra virgin olive oil
Salt & pepper, to taste
1 cup honey
1 tbsp. ginger, grated
4 cloves garlic, grated
¼ cup tamari sauce
1 tbsp. red chile flakes
1 scallion, sliced on a bias, as garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Coat wings with extra virgin olive oil. Season with salt & pepper, to taste.
Roast in a sheet pan for 25 minutes, or until the temperature reaches 165 degrees when the thermometer is inserted in the thickest part of the wing. Check the temperature on several wings to get a true temp check.
In the meantime, heat the honey, garlic, ginger, tamari sauce, and the red chile flakes in a saucepan on high heat until it begins to bubble, approximately 4 minutes. Turn the heat to low and cook for another 4 minutes, stirring to keep the sauce from bubbling over. Turn off the heat and let it cool so that it slightly thickens.
Assembly
Place the chicken wings fresh out of the oven into a bowl, discarding any excess oil or juices left in the sheet pan. Pour the honey ginger sauce all over the wings and combine until each wing is thoroughly coated in the sauce. If your wings need more color, preheat your broiler on high heat. Return the honey ginger-coated wings and any excess honey ginger sauce to the sheet pan. Broil on high heat for 1-2 minutes, checking every minute because it will burn quickly if you ignore it. When the wings are nicely browned, remove from the broiler. Transfer to a serving platter. Pour extra honey ginger sauce over the wings or into ramekins for dipping. Garnish with scallions. Enjoy!