You can’t have a game-day party without wings. But let’s face it — the buffalo version has had its run. Let these sticky ginger wings brighten up a fan-favorite.
Sticky Ginger Wings
1/2 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
2 dashes liquid seasoning, like Maggi
3 inches ginger root, peeled and diced
6 garlic cloves, minced
2 tablespoons brown sugar
2.5 pounds chicken wings
Chives, for serving
Sesame seeds, for serving
Pat the chicken wings dry with a paper towel. In a large bowl, mix together the sauces, ginger, garlic and brown sugar. Add in the chicken wings, and toss to make sure they’re evenly coated. Cover, and refrigerate for two hours.
Preheat the oven to 350 degrees. Line a baking sheet with foil, and place a sheet of parchment paper on top. Lay the wings on the pan, reserving the excess marinade. Bake for 20 minutes, then baste with the marinade. Return to the oven for another 20-25 minutes, or until cooked through.
In the meantime, place any remaining marinade in a pot over medium heat, and bring to a boil. Reduce heat to low, and simmer until thickened, stirring occasionally to prevent burning. Pour the juice over the wings, garnish and serve immediately.