Garlic Ginger Chicken Wings

(Allison Beck)

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.

Cook Time:

Prep Time:

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Servings: 4

Ingredients:

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

Preparation:

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.