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Kitchen Notebook

February 13, 2020

Ginger Scallion Chicken Wings

50 Mins


  • 1 pack Chicken Wings
  • 1/3 cup Scallion, finely chopped
  • 2 tsp Neutral Cooking Oil
  • ½ tsp Sea Salt
  • ½ tsp freshly cracked Black Pepper
  • 1 Garlic clove, minced
  • 1 tsp freshly minced Ginger
  • 1 Tbsp Soy Sauce (coconut aminos for paleo)
  • 1 Tbsp Cold Water
  • 1 tsp Honey
  • 2 tsp Sesame Oil
  • Sesame Seeds for garnish
  • 1 Lime cut into wedges (optional)

Preheat oven to 400º. Place a wire rack on top of a sheet pan. 

In a large bowl, toss wings with neutral oil, sea salt and pepper until evenly coated. Distribute on the rack in a single layer. Place in middle of oven and roast for 45-50 minutes, flipping wings midway through.

Meanwhile, heat sesame oil in a saucepan over medium high; add minced garlic and ginger and sauté for a minute until golden brown. Add water, honey and soy sauce and turn heat to high. Once it boils, reduce to a gentle simmer for 7-8 minutes. Set aside and let cool.

Once wings are done roasting, remove from oven, but don’t turn oven off. Place wings in large bowl along with sauce and half of scallions. Toss until well coated.

Place coated wings back on rack and return to oven for 7-10 minutes, until they look brown and glazed. Let them rest for 5 minutes before serving. Garnish with rest of scallions and sesame seeds. Serve with lime wedges, if desired. 

50 Mins Asian Chicken Dinner Meat recipe Wings Winter

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50 Mins Asian Chicken Dinner Meat recipe Wings Winter

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