I grew up in a very full house. Cousins, friends, distant relatives – they all seemed to gravitate over, especially at dinner time. Our kitchen always felt like a train station with people coming and going, and I can understand why they were all drawn over: my Mom’s amazing cooking. Even in a pinch, when dinner for 4 suddenly became dinner for 8, my mom would gracefully whip up an impromptu Mediterranean platter or throw her famous sticky chicken wings in the oven while we waited for the main course. Somehow there was always enough for everyone and meal time always ended in happy, smiling faces.
I’m not ordinarily a chicken wing person, but man, oh man, were those chicken wings good. I couldn’t seem to replicate the recipe exactly, so these will have to do as a close second.
- 1/2 lb of Chicken Wings
- 1/3 cup of GF Soy Sauce (I used Tamari)
- 2 tablespoons of Vegetable oil
- 1 teaspoon of Brown Sugar
- 3 cloves of Garlic (minced)
- 1 inch of Ginger (grated)
- 1/2 teaspoon of Crushed Red Pepper (optional)
- 1 tablespoon of Honey, melted
- Sesame Seeds, toasted slightly for garnish
- 2 Green Onions, sliced thinly for garnish
Combine all ingredients except last three in bowl and mix well.
Season chicken wings with salt/pepper in large bowl
and add marinade. Coat well and cover with plastic wrap.
Refrigerate for a couple of hours.
Preheat oven to 425 degrees.
Line a baking sheet with tin foil and arrange marinaded wings in single layer.
Bake for 15 minutes and remove from oven to flip over wings. Drizzle to honey glaze over the wings and return to oven for final 15 minutes.
Wings should have nice caramelized color when finished.
Remove from oven and garnish with toasted Sesame Seeds and Green Onion. Enjoy!