Kitchen notes · a little help before you start

Baked Asian Chicken Wings

Name: Baked Asian Chicken Wings
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/2 lb chicken wings (I use organic); 1 Tablespoon chili garlic sauce; 2 Tablespoon soy sauce; 1 Tablespoon vinegar; 1 teaspoon honey; 4 each garlic cloves minced; 2 teaspoon minced ginger; 1 Tablespoon sesame oil; 2 each green onion springs; 1 cup chicken stock; 2 teaspoon cornstarch (mix with 2 tbsp water); As Needed salt; As Needed Black pepper

Glossy garlic ginger sauce makes these chicken wings especially hard to leave alone. The sweet heat settles into every bend, with fresh spring onion over the top. Keep a napkin close and enjoy the sauce on the golden edges as well as the tender meat.

Prep: 10 min
Cook: 30 min
Total: 40 min
Original yield: Serves 12
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseChickenPrep: 15 minutes or lessTotal: 31–60 minutesBakingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Give the wings space

Spread the wings over the rack so they aren't touching. That little gap helps the heat get around them and keeps them from steaming against each other while they bake.

2. Use the broil for color

After the bake, switch to broil for just a couple of minutes to bring up a light golden brown on the skin. Keep an eye on them at this point, since broiling moves quickly.

3. Start the sauce while they bake

Mix the soy sauce, vinegar, chili garlic sauce and honey first, then cook the aromatics in sesame oil. Having that bowl ready makes the skillet part smooth and quick.

Get to know the ingredients

Chicken wings

Pat the wings dry before seasoning them. The recipe bakes them on a rack, and dry skin plus a little space between pieces helps them take on better color.

Chili garlic sauce

This goes into the sauce mixture with soy sauce, vinegar and honey before it hits the skillet. Mix it well so the heat and garlic flavor spread through the sauce evenly.

Cornstarch slurry

Stir the cornstarch with water before adding it to the sauce. It needs to go in as a mixture, then cook until the sauce reaches the consistency you like.

The last little job

Coat, then garnish

Once the sauce has thickened, add the baked wings and mix until they're well coated. Turn off the heat before adding the green part of the spring onions, so they stay fresh and bright on top.

A little more help as you go

Use the spring onions in two parts

The white part goes into the skillet with the garlic and ginger, where it can soften and flavor the oil. Save the green part for the very end as the garnish.

Let the sauce thicken before tossing

The wings are already baked when they go into the skillet. Wait until the stock and cornstarch mixture have cooked down to your preferred thickness, then toss the wings through it.

A few questions you might have

Do the wings go into the oven sauced or plain?

Plain. Season them with salt and pepper, bake them on the rack, then mix them into the cooked sauce at the end.

Why use a cooling rack on the baking sheet?

The rack lifts the wings off the pan while they bake and makes it easier to keep space between them.

What part of the spring onions goes in the sauce?

Use the white portion with the garlic and ginger in the skillet. The green portion is added after the heat is turned off, as the garnish.

When should I add the cornstarch mixture?

Add it after the chicken stock comes to a boil. Cook the sauce for about 4-5 minutes, or until it reaches the consistency you want.

Do I need to broil the wings?

Broil for only a couple of minutes after baking to give the skin a light golden-brown color.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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