|R2D2 approves this recipe|
From Martha Stewart, Everyday Food Magazine
- 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
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.