About
Beijing Wings give you a flavorful vacation without stepping foot out of your house! First stop, the chicken: marinated in a brown sugar, garlic, and ginger sauce and baked to crispy perfection; it's enjoyment you didn't know existed. Second stop, the sauce: buttery, sriracha-spicy, and lime-sweet; it's the thrill that keeps you coming back for more. Mix them together and Beijing Wings create the trip of a lifetime for your tastebuds!
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 pounds chicken wings
- 2 tablespoons butter
- 1 tablespoon sriracha
- 1/2 lime, juiced
- sesame seeds, optional, to taste, for garnish
- scallions, optional, to taste, chopped, for garnish
Directions
Step 1 -In a resealable plastic bag, combine the soy sauce, 2 tablespoons of the brown sugar, the minced garlic, and the ginger.
Step 2 -Add the chicken wings to the soy sauce mixture and massage to coat.
Step 3 -Place the bag in the refrigerator to marinate for at least 1 hour and up to 8 hours.
Step 4 -Preheat the oven to 450 degrees F.
Step 5 -Remove the chicken wings from the marinade and lay them on a baking sheet lined with lightly greased aluminum foil. Make sure the chicken wings are evenly spaced.
Step 6 -Roast the chicken wings until the meat firms up, the chicken is cooked through at 165 degrees F internally, and the skin begins to caramelize and crisp, about 35-40 minutes.
Step 7 -When the chicken wings have about 5 minutes left to cook, heat the butter, the sriracha, the lime juice, and the remaining brown sugar in a large nonstick skillet.
Step 8 -Remove the chicken wings from the oven.
Step 9 -When the butter has melted, add the chicken wings to the skillet and sauté in the sauce mixture until the sauce clings lightly to the wings, about 2-3 minutes.
Step 10 -Garnish with the sesame seeds and the scallions.
Step 11 -Serve!
