Chicken wings are enjoying a renaissance in our house. While we still adore the Korean Style Wings from our book Maximum Flavor, lately we’ve been indulging in slightly sweet, sticky, soy sauce wings for last minute cravings. The nice thing about these is they only require a few hours in the marinade; we prefer at least 3 hours, so you can pick the wings up at the market in the morning and have them the same day. Or you can leave them in the marinade overnight and the wings will be delicious for dinner the following day. We whisk together 1/4 cup of tamari, 1/4 cup apple juice, 1/4 teaspoon garlic powder or 3-4 smashed cloves of garlic, 1/4 teaspoon ginger, and 1/4 teaspoon fine sea salt. We pour this into a large zip-top bag with about 3 pounds of chicken wing pieces and let them marinate in the refrigerator until we’re ready to roast them. Spray a baking rack with non-stick spray and set it in a foil-lined sheet pan. Spread the wings out on the rack and roast them at 425°F for 35-45 minutes, turning them twice during the cooking time, until they are crisp and caramelized. Let the wings rest for 5 minutes and serve with a green salad. Kid-friendly and utterly delicious.
About the Author
