Description
Caramelized Baked Chicken Wings are a flavorful and irresistibly sticky dish, perfect for game days, casual dinners, or any occasion that calls for finger-licking goodness. Marinated in a sweet and savory sauce with hints of garlic and ginger, these wings are baked to crispy perfection and topped with green onions and sesame seeds for a delicious finishing touch.
Who is This Recipe For?
This recipe is ideal for:
- Wing lovers who enjoy a balance of sweet and savory flavors.
- Home cooks looking for a healthier baked alternative to fried wings.
- Busy individuals who love make-ahead options—marinate the wings overnight!
- Fans of Asian-inspired cuisine and bold, caramelized sauces.
Why It’s Great
- Bursting with Flavor: A marinade with soy, honey, garlic, and ginger makes these wings irresistible.
- Healthier Option: Baked instead of fried, yet still perfectly crispy.
- Customizable Heat: Add red pepper flakes to suit your spice preference.
- Easy Prep: Simple ingredients and steps make this recipe beginner-friendly.
- Crowd-Pleaser: Perfect for parties, potlucks, or family meals.
Ingredients
For the Wings:
- 2 lbs chicken wings, tips removed
- 2 tablespoons olive oil
- Green onions, chopped (for garnish)
- Sesame seeds (optional garnish)
For the Marinade:
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- Baking sheet
- Aluminum foil
- Wire rack
- Tongs
- Basting brush
Preparation Steps
1. Prep the Oven and Wings:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
- Pat the chicken wings dry with paper towels to ensure they crisp up while baking.
2. Make the Marinade:
- In a large mixing bowl, whisk together soy sauce, brown sugar, honey, and apple cider vinegar.
- Add minced garlic, ginger, black pepper, and red pepper flakes (if using). Mix until the sugar is dissolved.
3. Marinate the Wings:
- Toss the wings in the marinade until fully coated. Cover and let them marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Reserve the extra marinade for basting during baking.
4. Bake the Wings:
- Arrange the wings on the prepared wire rack, ensuring they are spaced out for even cooking.
- Brush lightly with olive oil.
- Bake for 35-40 minutes, turning the wings halfway through.
- For extra caramelization, broil the wings for 3-5 minutes at the end, watching closely to prevent burning.
5. Serve and Garnish:
- Let the wings rest for 5 minutes before serving.
- Garnish with chopped green onions and sesame seeds for added flavor and presentation.
Storage
- Refrigerator: Store leftover wings in an airtight container for 3-4 days.
- Reheating: Reheat in a 350°F (175°C) oven until warmed through. Avoid microwaving to retain crispiness.
FAQ
Can I use frozen chicken wings?
Yes, just thaw them completely and pat dry before marinating for best results.
Can I grill these wings instead?
Absolutely! Grill over medium heat, basting with the reserved marinade and turning frequently until fully cooked.
What can I substitute for apple cider vinegar?
Rice vinegar or white wine vinegar are great alternatives.
How do I make them spicier?
Increase the red pepper flakes or add a drizzle of Sriracha to the marinade.
Perfect Pairings
- Asian Slaw: A refreshing, crunchy side to balance the wings’ richness.
- Steamed Rice: Perfect for soaking up extra marinade.
- Cucumber Salad: A cool, crisp complement to the caramelized flavors.
- Cold Beer: The ultimate pairing for any wing night!
Conclusion
Caramelized Baked Chicken Wings are a winning recipe for any occasion, from casual dinners to festive gatherings. With their sweet, sticky glaze and irresistible crunch, they’re sure to be a hit. Easy to prepare and loaded with flavor, these wings will quickly become a go-to favorite in your recipe collection. Try them today and savor every bite!
