Winna, Winna, Glazed Chicken Wing Dinna

Who doesn't love chicken wings? In the Little Kitchen, everyone loves wings.  Of course we don't make them as often as we would like but every now and then I come across a new recipe that we just have to try.  Today was one of those days.  Well, I actually got this recipe the other week when my latest edition of Everyday Food arrived in the mail.  We just didn't get to make the wings until today...they were will worth the wait.

R2D2 approves this recipe

Sriaracha Glazed Chicken Wings
From Martha Stewart, Everyday Food Magazine
January/Febuary 2011
Page 120

• 1/4 cup soy sauce
• 2 tbsp plus 1 tsp white vinegar
• 1 tbsp sugar
• 1 1/2 tsp  grated and peeled fresh ginger
• 1 1/2 tsp toasted sesame oil
• 1 1/2 lbs chicken wings split

I love this because you measure everything into the dish you will be baking the wings in so there is minimal dish dirtying!!

Into your glass (or pyrex) baking dish, measure out all of your ingredients, except the wings.

Preheat the oven to 475F.

Stir or whisk it all together.

Add the wings, tossing to coat.

Let the wings marinate for about 1/2 an hour


While the wings are baking, give them a toss every now and then.

The original recipe says to bake the wings for about 30 minutes until the sauce is thickened and the wings are cooked through.

I cooked these ones for about 40 minutes.

The next time, there will be a next time, I will cook these even a bit longer and perhaps broil until crisp as the inhabitants of the Little Kitchen do enjoy a crispy chicken wing.  These were so unbelievably tasty and flavourful.  Although I will also up the amount of the sriracha suace the next time as well.  Needs a little more heat to suit the tastes of the Little Kitchen.