Recipe courtesy of Tiffani Thiessen
Episode: Big Game
Print
Total:
9 hr 35 min
Prep:
20 min
Inactive:
8 hr 30 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Total:
9 hr 35 min
Prep:
20 min
Inactive:
8 hr 30 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 cup honey, preferably wildflower or mesquite
  • 1/4 cup lime juice plus 1 tablespoon grated lime zest, plus more zest, for garnish
  • 1/4 cup tamari or soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 2 scallions, thinly sliced (about 3 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 16 chicken wings (about 4 pounds), tips removed, drumettes and flats separated

Directions

Watch how to make this recipe.

In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.

Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.

Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest. 

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