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Let me get straight to the point. I LOVE bison wings. Hot and hot, yet not so hot that I gag and falter, yet not so gentle that I don’t have to have my lager convenient to bring some relief.
I’ve handled different Asian enhanced chicken wing plans throughout the long term, yet this one is my top pick.
The marinade is pressed brimming with Asian flavors… soy, hoisin, sesame, garlic, and ginger joined with a little earthy colored sugar for pleasantness and lime for tang.
- 2 lbs chicken wings, tips removed and separated into drummettes and wings
- 2 cloves garlic, smashed
- 1 1/2 inch piece ginger, coarsely chopped
- 1 lime, zested and juiced
- 2 Tbsp light brown sugar, packed
- 2 Tbsp chili garlic sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 1 1/2 tsp kosher salt
- 3 Tbsp sesame oil
- *sliced scallions, lime wedges, and sesame seeds for garnish
- Whisk all the ingredients (expect wings and garnish) together in a bowl.
- Place the chicken wings in a large Ziploc bag and pour marinade over.
- Seal and turn several times to coat.
- Chill at least 4 hours, but overnight is ideal.
- The following day preheat oven to 350 degrees and place chicken wings on a non-stick foil lined sheet sheet tray, reserving marinade.
- Bake for 1 hour, or until cooked though and browned. Turn the wings a couple times as they cook to prevent sticking and promote even cooking.
- Strain the reserved marinade into a saucepan over med/high heat.. Add 1/2 cup water to the pan and bring to a boil. Boil 10 minutes. Start with 1/2 cup water and add more if the sauce gets too thick.
- Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.
- Recipe yields about a dozen wings.
- I’ve found that marinating the wings overnight makes for a super tender and flavorful bite.
- Like your wings with more heat? Add a splash of Sriracha to dial it up.
- Turn, turn, turn those wings as the bake so they don’t burn and cook evenly.
- They’re perfect served with a sprinkle of sesame seeds, scallions, and a squeeze of lime for added flair.
- If you’re feeling saucy, cook the reserved marinade down to serve on the side or drizzled over the top. This is one of those times when less isn’t more.