Forget the messy barbecue sauce, or hot and spicy Buffalo marinade. My go-to glaze when broiling chicken wings (or thighs, breasts, drumsticks...) is inspired by the cuisines of the Far West. Garlic for a kick, fresh ginger for a sweet note with tang, combined with a mixture of a neutral oil (such as grapeseed), soy or tamari sauce, and maple syrup.
- 4 cloves garlic, finely minced
- 1 2 1/2-inch section fresh ginger, peeled and finely sliced
- 1/4 Cup grapeseed oil or other neutral cooking oil
- 1/4 Cup soy sauce, preferably wheat-free
- 1/4 Cup maple syrup
- 1 3/4 Pound chicken wings, split
In a large bowl, combine the garlic, ginger, oil, soy sauce, and maple syrup. Stir together well.
Add the chicken wings and marinade for at least 4 hours or overnight.
Preheat the oven to 275 degrees.
Place the wings, skin side down, in a glass baking pan and top with marinade.
Bake the wings for 50 minutes to 1 hour, flipping halfway through, or until the meat just pulls away from the bone when pulled.
Spoon remaining marinade in pan on top. Let them rest for 5-10 minutes. Serve.