I love chicken wings. I could eat them every day. But I like to change up the flavors once in a while. So I often improvise. Sometimes, it’s…meh. But this last time, it was pretty tasty!
To keep calories a little lower–because, let’s face it, chicken wings are full of tasty fat and gristle–I usually bake my wings, not fry them.
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
4 tablespoons brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons Kosher salt
1 teaspoon black pepper
I cut the tips off the wings and save them for future use, when I’m making chicken broth. And I like to cut the wings at the joint to get two pieces, but that’s a personal preference. Place all the wing pieces in a large plastic zip bag.
In a bowl, combine the rice vinegar, soy sauce, and sesame oil. Pour this into the bag of wings, seal it tightly, and squish it around so that the marinade gets to every part of the wings. Let this marinate for at least an hour at room temperature.
In a separate bowl, combine the brown sugar, garlic, onion, salt and pepper.
When the wings have marinated long enough, get a bowl large enough to hold all the wings. Transfer the wings to this bowl, and discard the used marinade.
Dust the wings with about 1/3 of the seasonings, and toss the wings to coat. Dust again and toss. Do it one more time, using up all the seasonings, making sure the wings are evenly coated.
Pre-heat a convection oven (or air fryer, for you younger kids) to 325. Place the wings on a raised rack above a baking sheet (I like to line the sheet with parchment paper to catch the drips) and bake for about an hour, until the wings are crispy.
Note: If you bake the wings at a higher temperature, you could burn the sugar, so low and slow is the way to go!
