What? Another chicken wing recipe? Yes. I know I have a chicken wing addiction. But what if I tell you the recipe is pretty simple and does not require that you have to deep fry and get burned by popping hot oil? Or am I the only one that seems to have that bad luck? If you are not so much into spicy food, then feel free to omit the peppers from this recipe. You will still have a delicious wing either way.
- 3-4 pounds chicken wings, cut in half at joint and wing tips discarded
- Kosher salt to season wings
- 6-8 scallions (green onions) trimmed and chopped into 1 inch pieces
- 2 inch knob of fresh ginger peeled and sliced into pieces
- 4 cloves garlic
- 4-6 whole Serrano peppers
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice cooking wine
- 1/4 cup vegetable oil, plus more for greasing baking sheets
- Preheat oven to 450 degrees. Meanwhile, lightly grease two baking sheets with vegetable oil.
- Evenly distribute chicken wings onto the baking sheets and season wings with kosher salt.
- Bake wings until golden brown for about 35 minutes; be sure to flip wings and rotate baking sheets half way though process.
- Meanwhile in a food processor, puree scallions, ginger, garlic, Serrano peppers, sesame oil, soy sauce, rice wine vinegar and vegetable oil.
- Transfer sauce to a large bowl or container.
- When chicken wings are done, add them to sauce. Toss and coat.
- Return coated chicken wings to baking sheets and bake until set. About 10 minutes.