Sweet-and-Sour Chicken Wings
Serve these baked chicken wings as an appetizer; their sweet glaze of honey is counterbalanced by soy sauce and vinegar. Garlic and ginger add a welcome kick, elevating the wings to game-day territory.
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup clover or wildflower honey
- 3 garlic cloves, smashed and peeled
- 2-inch piece peeled fresh ginger, thinly sliced
- 3 pounds chicken wings, cut in half at joint (wing tips removed)
- 1 teaspoon sesame seeds, toasted
- 2 teaspoons chopped fresh chives (optional)
Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.