Let's Wing It!

We love chicken wings at our house. Along with the classic Buffalo wings, we also like lots of other sauces. I'm always looking for something a little different. I just wanted to share one I made earlier this week for dinner. My son, who is almost five and doesn't seem to like very many things I cook, proclaimed them to be "awesome."

Honey Garlic Chicken Wings
1/2 cup soy sauce
1/2 cup hoisin sauce
2 tablespoons sesame oil
3 tablespoons honey
2 teaspoons ground ginger (or 2 tablespoons chopped fresh)
2 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
4 cloves minced garlic
20 whole chicken wings, cut apart and tips discarded

Combine all ingredients, except wings; mix well. Place wings in a large zip-loc bag. Pour about half the marinade over the wings. Marinate wings for at least one hour and up to 24 hours. Reserve remaining marinade to baste the wings during cooking.

Heat oven to 375. Remove wings from marinade and discard marinade left in the bag. Arrange wings in a single layer on a foil lined baking sheet (trust me - the foil is very important). Brush wings with some of the reserved marinade. Bake for 15 minutes. Turn wings and baste with a little more marinade. Bake another 15 minutes. Increase oven temperature to 450. Baste one more time and bake for about 15 more minutes or until wings are brown and slightly crispy.

You can heat any remaining marinade until slightly thickened and use as a dipping sauce. I served the wings with egg rolls and roasted asparagus. They'd also be good with fried rice, lo-mein noodles or some other Asian-style side dish.

Enjoy!