New This Month

Ginger-Scallion Wings


Just five ingredients combine to make these irresistible Asian-inspired wings. Pair them with our refreshing Sweet and Spicy Beer Punch.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 1/4 cup vegetable oil, plus more for pans
  • 4 pounds chicken wings, cut in half at joint (wing tips removed)
  • Salt
  • 8 large scallions, trimmed and sliced
  • 1/4 cup chopped peeled fresh ginger


  1. Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

  2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

Reviews Add a comment

  • Stephanie Collins
    7 MAY, 2014
    I cannot express how pleased I was with this one. The skin was SO delightfully crispy, the sauce was simple and elegant--if only I wasn't home alone that night! I'm really looking forward to making it for someone else, especially for a party. Next time I think I'll add some garlic, because garlic doesn't need a reason that's why.
  • wandawoman
    23 FEB, 2014
    I tried this recipe out for the SuperBowl and it was a delightful treat. Super easy to make and very tasty. The only additions I made to the sauce were to add a few swigs of tamari (wheat-free) soy sauce and a spoonful of white miso. Really added some oomph, as it tasty delicious flavor to the sauce.
  • Marizzle Dickinson
    6 JAN, 2014
    My husband and I loved it! So few ingredients with tons o flavor. We were looking for a recipe that wouldn't be too bad for Paleo. I definitely will make again.