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Caramelized baked chicken wings are a delightful fusion of sweet and savory flavors, resulting in a dish that's both indulgent and utterly satisfying. Originating from a technique that balances simple caramelization with robust seasonings, this recipe captures the essence of comfort food while being versatile enough to fit into any cuisine. Whether you’re preparing for a game night, a family gathering, or simply craving something finger-licking good, these wings promise to be a hit.
These caramelized baked chicken wings shine best when served alongside crispy roasted potatoes, a fresh garden salad, or buttery corn on the cob. For a more substantial meal, consider pairing them with creamy coleslaw or a smooth, slightly tangy ranch dip. These sides not only complement the rich flavors of the wings but also create a balanced, satisfying meal.
Ingredients
2 lbs chicken wings, tips removed
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup apple cider vinegar
3 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This allows for even air circulation around the wings, ensuring crispiness.
In a large bowl, whisk together soy sauce, brown sugar, honey, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes.
Add the chicken wings to the bowl and toss them until they’re thoroughly coated in the marinade. Let them sit for at least 30 minutes to absorb the flavors, or you can marinate them overnight in the refrigerator for even better results.
Arrange the wings in a single layer on the wire rack and brush them lightly with olive oil.
Bake in the preheated oven for 35-40 minutes, turning the wings halfway through, until they are golden brown and caramelized. For extra crispiness, you can broil them for an additional 3-5 minutes at the end of baking.
Remove from the oven and let them cool slightly before garnishing with chopped green onions and sesame seeds, if desired. Serve hot.
Variations & Tips
For a tangier version, try adding a tablespoon of lime juice to the marinade. If you prefer a spicier kick, increase the red pepper flakes or add a splash of Sriracha sauce. For a more aromatic flavor, consider incorporating a teaspoon of five-spice powder. Additionally, these wings can be grilled instead of baked for a smoky flavor. Don’t have chicken wings? This marinade also works wonderfully with drumsticks or chicken thighs.
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