Ingredients:
- 2 lbs (900g) Chicken Wings, separated into drumettes and wingettes
- 1 tbsp (15ml) Soy Sauce
- 1 tbsp (15ml) Shaoxing Wine (Chinese cooking wine)
- 1 tbsp (15ml) Grated Fresh Ginger
- 2 cloves Garlic, minced
- 1 tsp (5ml) Sesame Oil
- 1/2 tsp (2.5ml) White Pepper
- 2 tbsp (30ml) Cornstarch
- 1 tbsp (15ml) Vegetable Oil
- 1/4 cup (60ml) Soy Sauce
- 1/4 cup (60ml) Honey
- 2 tbsp (30ml) Rice Vinegar
- 2 tbsp (30ml) Brown Sugar, packed
- 4 cloves Garlic, minced
- 1 tbsp (15ml) Grated Fresh Ginger
- 1 tsp (5ml) Sesame Oil
- 1/2 tsp (2.5ml) Red Pepper Flakes
- 1 tbsp (15ml) Cornstarch mixed with 2 tbsp (30ml) cold water
- Sesame Seeds (optional)
- Chopped Green Onions (Scallions) (optional)
Instructions:
- In a large bowl, combine all the For the Wings ingredients except the cornstarch and vegetable oil. Mix well to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat oven to 400°F (200°C, Gas Mark 6). Line a baking sheet with parchment paper (or grease it lightly with vegetable oil). Toss the marinated wings with the cornstarch, ensuring they are evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 30 minutes. Flip the wings and bake for another 15 minutes, or until golden brown and crispy. Wings should reach an internal temperature of 165°F (74°C).
- While the wings are baking, in a small saucepan, combine all the For the Garlic Soy Glaze ingredients except the cornstarch slurry. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1-2 minutes, or until the glaze thickens slightly.
- Remove the wings from the oven and transfer them to a clean bowl. Pour the garlic soy glaze over the wings and toss to coat evenly.
- For a stickier glaze, place wings in the oven for 3 minutes to allow the glaze to further caramelize and thicken.
- Garnish with sesame seeds and chopped green onions (if desired). Serve immediately and enjoy these crispy garlic soy chicken wings!