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Sesame-Ginger Chicken Wings

Photo Credit
Coffeemill/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10-12 servings
Category
Poultry
Course
Appetizers
Preparation Method
Bake

Go ahead, lick your fingers. Our Sesame-Ginger Chicken Wings, fully flavored with sesame and ginger, are good cold, too—and great in a picnic basket. The marinade also makes a delicious dipping or stir-fry sauce—just bring to a boil and whisk in a teaspoon of cornstarch.

Ingredients
3-1/2 pounds chicken wings, tips discarded, halved at the joint
4 cups low-sodium chicken stock
2/3 cup low-sodium soy sauce
1/2 cup honey
1-1/2 tablespoons minced garlic
1 tablespoon finely grated ginger
2 teaspoons toasted sesame oil
sesame seeds, optional

Instructions

  1. Arrange chicken wings in a single layer in a 13x9-inch baking dish.
  2. In a medium-sized saucepan over medium-high heat, bring the stock to a simmer; then stir in the remaining ingredients. 
  3. Let cool to room temperature. 
  4. Then pour over chicken, cover tightly with plastic wrap, and refrigerate for 36-48 hours. Stir every 4 hours.
  5. Put oven rack in middle position and preheat oven to 375ºF.
  6. Remove wings from marinade, shake off excess, and spread in a single layer on a rimmed baking sheet. 
  7. Bake for 45 minutes, turning once halfway through, until deep golden brown. 
  8. Transfer to a cooling rack and serve hot or at room temperature.
  9. Sprinkle with sesame seeds (if using).

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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