Sticky Soy-Glazed Chicken Wings
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Super Bowl has become one of the biggest “Foodie” events of the year. In my opinion, Super Bowl Snacks must be delicious, bountiful and easy to make — oh and they need to be handheld.
Last year, I shared one of my favorite Super Bowl dips “Loaded Guacamole” and trust me, that will be on my Super Bowl menu again this year! It’s packed with candied bacon, corn, Mexican cheese, tomatoes, radishes… pretty much everything except the kitchen sink! Every bite is a little different and so flavor-packed.
Along with the guac, another standard Super Bowl snack is wings. My family LOVES wings – and my favorite way to prepare them is in the oven. I can make several batches in no time and the mess is contained to a sheet pan and baking rack. ((No deep-fry greasy mess for my kitchen!!))
For these wings, I decided to make a simple soy sauce, brown sugar marinade that could double as a glaze.
Here’s what you need ::
- chicken wings (I prefer split wings)
- soy sauce
- brown sugar
- sesame seeds
- serrano peppers
- ancho chili
- fresh cilantro, chopped
- chopped green onion
- grated fresh ginger
- grapefruit zest
- grapefruit juice
Simply mix the ingredients together & marinate the wings in half of the soy sauce mixture.
((If you’re short on time, you can skip the marinating step all together and just roast the wings after sprinkling with a little salt and pepper. Then follow the instructions for making the glaze and broiling.))
When you are 30 minutes away from service, place the chicken wings on baking rack-lined rimmed baking sheet and bake for 20-25 minutes at 425°.
While the wings are baking, bring the reserved sauce to a boil. After the chicken is cooked through, toss the wings into the glaze and return to the baking sheet.
Place them back into the oven under the broiler for 1-2 minutes — until the chicken wings start to char ever so slightly.
The first bite of the sticky glazed chicken wing is perfection – the flavors are so intense.
These wings have the precise balance of sweet, sour, salty and heat. Those serrano peppers offer the perfect amount heat, just a little tingle to let you know they are there. The grapefruit adds a hint of citrus that helps to cut through the sweetness from the brown sugar.
Simple, flavor-packed chicken wings and the Super Bowl (while rooting for the winning team) seems like the perfect combination!
- 2 lb chicken wings (I prefer split wings)
- ¾ c soy sauce
- 1 c brown sugar
- 2 T cornstarch
- 2 T sesame seeds, more for garnish
- 2-3 serrano peppers, finely chopped
- 2 T ancho chili (¼ of a large ancho chili), finely chopped
- ½ c fresh cilantro, chopped
- ¼ c chopped green onion, more for garnish
- 2 T grated fresh ginger
- 1 T grapefruit zest
- 2 T grapefruit juice
- Place all ingredients (except the chicken wings) into a large mixing bowl. Stir to combine. Pour half of the sauce into a small mixing bowl and refrigerate until ready to use.
- Place chicken wings into the large mixing bowl with the remaining sauce. Toss to coat and cover with plastic wrap. Refrigerate for 2-6 hours, tossing the chicken halfway through**.
- 10 minutes before baking, preheat oven to 425° and spray 2 rimmed baking sheets and 2 baking racks (that fit inside the baking sheets) with non-stick cooking spray.
- Place one baking rack onside each baking sheet and arrange chicken wings on the rack so that there is 1"-2" of space between each wings. (Discard marinating liquid)
- Once the oven is preheated, place the wings into the oven and bake for 20-25 minutes, until chicken is cooked through. Rotate pans halfway through cooking to achieve even doneness.
- During the last 5 minutes of cooking time, place reserved (unused) soy sauce marinade into a small saucepan and bring to boil over medium flame. Continue boiling until sauce slightly thickens (about 1 minute). If the sauce thickens too much, add 2-3 T water to thin. You want it to be the consistency of honey.
- When the cooking time is complete, place the cooked wings (in batches of 3-4) into the sauce, tossing to coat, and return to the baking rack.
- Place wings back in the oven and adjust the oven setting to BROIL HIGH. Broil* 1-2 minutes until bubbly and slightly charred. Keep a close eye on the wings because they will burn quickly!
- Garnish with remaining chopped green onions and a sprinkle of sesame seeds.
- Serves 6
- *If you have multiple pans of wings, each sheet pan needs to be placed under the broiler for 1-2 minutes.
- **If you are short on time, you can skip the marinating step all together and just roast the wings after sprinkling with a little salt and pepper. Then follow the instructions for making the glaze and broiling.