Soy-Ginger Chicken Wings

Ingredients

• 4 1/2
  
  pounds chicken wings
  
• 1
  
  2-inch knob fresh ginger, minced
  
• 4
  
  large garlic cloves, minced
  
• 4
  
  scallions, minced
  
• 1/3
  
  cup soy sauce
  
• 1/3
  
  cup unseasoned rice vinegar
  
• 1
  
  teaspoon toasted sesame oil
  
• 1
  
  teaspoon honey
  
• 1/2
  
  teaspoon crushed red chili flakes, or to taste
  

Directions

1. Using a sharp chef’s knife or boning knife, cut the chicken wings into three parts. Discard the wing tips (or save them for making stock), and transfer the flats and drummettes to a zip-top freezer bag.
2. In a measuring cup or a mixing bowl, whisk together ginger, garlic, scallions, soy sauce, vinegar, sesame oil, honey, and chili flakes. Pour marinade over the wings and seal the top of the bag, squeezing out as much air as possible. Squish the chicken wings around inside the bag, until everything is evenly coated with the marinade. Refrigerate for at least 2 hours, and up to 8 hours (or overnight).
3. Preheat the oven to 450ºF and place a rack in the top position. Line two baking sheets or roasting pans with aluminum foil and spray the foil with cooking spray (trust me on this). Lay out the chicken wings in a single layer on the baking sheets, skin side down. If there’s any marinade left in the bag, pour it over the chicken. Bake the wings on the top rack for 20-25 minutes, until the chicken is opaque and lightly browned on top. Turn the wings skin side up and turn on the broiler. Return chicken to the oven and broil about 6 minutes, or until thoroughly browned.
4. Remove the wings from the oven and let them sit until they’re cool enough to handle. Serve with your favorite dipping sauce.