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Asian Style Chicken Wings


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  • Author: Living the Gourmet
  • Total Time: 1 hour
  • Yield: 2 dozen chicken wings 1x

Ingredients

Units Scale
  • 24 chicken wings
  • 1 bunch of scallions for garnish - chopped
  • Honey for garnish

For the Marinade:

  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 3 - tbs. Mazola Corn Oil
  • 2 tbs. honey
  • 1-inch piece of fresh ginger - grated
  • 4 cloves of garlic - grated
  • 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. sea salt

For the Spinach Salad:

  • 4 - 6 cups torn baby spinach leaves
  • Thinly sliced radishes
  • Thinly sliced red onion
  • Thinly sliced red bell pepper slices
  • Shredded carrot slices
  • 1/2 cup grated Parmesan cheese

For the Dressing:

  • 3 tbs. apple cider vinegar
  • 3 tbs. fresh lemon juice
  • 1/4 cup Mazola Corn Oil
  • 2 tbs. honey
  • 1/2 tsp. fresh ground black pepper
  • 1 tsp. sea salt
  • 1/4 tsp. dried oregano

Instructions

For the Chicken Wings:

  1. Preheat Oven 350 degrees F.
  2. Combine all of the ingredients for the in a bowl and whisk.
  3. Place the chicken in a shallow bowl and cover with the marinade.
  4. Cover the bowl and place in the refrigerator for 2 – 4 hours or up to overnight.
  5. Drain the marinade, reserving some for brushing the wings during the cooking process.
  6. Place the chicken on a baking sheet.
  7. Bake wings until cooked through and skin is crispy, 40 - 45 minutes.
  8. Raise oven temperature to 375 degrees F.
  9. Brush wings with remaining marinade and place back in the oven for: 8–10 minutes.
  10. Garnish with the chopped scallions and serve with a small bowl of honey.

For the Spinach Salad & Dressing:

  1. Combine all of the ingredients for the salad in a large bowl and toss.
  2. Combine all of the ingredients for the dressing in a bowl and whisk.

Notes

Prep Time does NOT include Inactive Prep Time.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Serving Size: 6-8
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