These wings are nicely marinated, but for more heat I add a few teaspoons to the wings just before serving.
Serve them with Sweet Chili Mayonnaise, Sriracha Mayonnaise, or stir a little Sriracha sauce into your Ranch dressing.
Prep Time: 15 minutes
Cook Time: 1 hour
Marinate: 1 hour
Total Time: 2 hours, 15 minutes
- 1/2 cup soy sauce, low sodium
- 2 tablespoons rice vinegar or white vinegar
- 1/4 cup sriracha sauce
- 2 cloves garlic, pressed
- 3 tablespoons sugar
- 2 teaspoons grated ginger or ginger paste
- 1 tablespoon sesame oil
- 4 to 5 pounds chicken wings, trimmed*
- more Sriracha, for serving, optional
Combine the soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil. Put the wings in a jumbo food storage bag or a glass, plastic, or enamel container. Pour the marinade over the wings and turn to coat. Cover or seal the bag and marinate in the refrigerator for about an hour, turning several times to keep the chicken coated.
Line a large rimmed baking sheet or roasting pan with foil. Heat the oven to 375°.
Remove the wings from the marinade and arrange in the prepared baking dish.
Pour the marinade into a saucepan and bring to a full boil. Boil for about 2 to 3 minutes to reduce and thicken slightly.
Lightly baste the wings with the sauce; move to the oven to bake.
After 25 minutes, take the pan out of the oven and turn the wings over. Baste again with the marinade then return to the oven for about 25 to 35 minutes longer, or until the wings are cooked through and nicely browned.
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