Kevin’s Asian Chicken Wings

Four lbs of thawed wings
  • Cut the wings at the middle joint w/ a meat cleaver and throw them in a bowl that u can bake with (i have a ceramic casserole bowl with plastic lid for mixing and glass lid for baking).
In a separate bowl, mix together the following marinade (i use an egg beater to mix) until sugar is mostly dissolved.
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 2 tablespoon siracha.
  • Add marinade to chicken and let wings marinade in fridge for 3-5 hours. I shake and flip my casserole bowl every hour.
  • Bake wings inside the bowl with glass lid for one hour at 400-450 (cooks the chicken, bakes in the marinade flavoring, and keeps it tender w/o drying out)
  • Transfer wings to clean baking tray w/ clean foil. Bake at 425 for 10-20min, then flip and bake for another 10-25min until desired browning is achieved.
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