Ginger Scallion Wings

So the REAL winter is here. I was sure the winter vortex was going to bring White Walkers through the streets of Boston at those freezing temperatures. And if you didn’t get that Game of Thrones reference, please do yourselves a favor and go catch up before the new season starts. I won’t judge and you can enjoy binge watching while nibbling on these wings.

Another big event is just coming up – it involves beer, dancing, and touchdowns. See, I don’t follow football or usually watch the Super Bowl, but I do enjoy the food that surrounds this great American holiday. To me, it’s enjoying delicious bar food in the comfort of your own sweatpants. These ginger scallion wings are great for feeding others and yourself.

The wings are so easy to make and the sauce can be prepped ahead of time. Bonus: It also warms up the entire kitchen to distract you from the bitter wind chills outside.

Serve these and you could be the MVP of Super Bowl parties.

Ginger Scallion Garlic Wings
By W.
Makes 20-24 wings

Wings
4 lb. chicken wings
2 tablespoon oil (I used canola)
1 tablespoon salt
½ teaspoon fresh ground black pepper

Ginger Scallion Glaze
4 garlic cloves, minced
3 tablespoon freshly minced ginger
1/3 cup scallion, finely chopped
2 tablespoon soy sauce
½ cup cold water
½ cup honey
½ tablespoon oil
Sesame seeds

Preheat oven to 400F. Prepare a sheet pan with a wire rack on top. This will help the wings crisp nicely.

In a large bowl, combine the wings, oil, salt and pepper and gently toss until everything is mixed evenly and the wings are coated. Distribute the wings evenly on the rack in a single layer. Place in the middle of the oven and let them roast for 45-50 minutes. Then, time to start the sauce!

In a saucepan over medium high heat, sauté the minced garlic and ginger with oil for a minute. Don’t let the garlic burn, they should turn a golden brown. This will just help release the aromas. Add the water, honey, and soy sauce and turn onto high heat. Once it starts to boil, reduce to a gentle simmer and let this go for about 7-8 minutes. Set aside and let cool.

About 30 minutes in, check on your wings. If you want, and I did, carefully take the pan out and flip the wings so they roast more evenly. You can skip this step and they will still be delicious.

Once your wings are done roasting, take them out of the oven but leave the heat on. We’re going to throw them back in there soon. By this point, they should look golden yellow and crispy. Place the wings into the large bowl and add the sauce. Then, add scallions and sprinkle some sesame seeds in. Mix thoroughly until they are all coated evenly. You should have some sauce left over to use later for dipping.

Place the coated wings back on the rack and put it back in the oven for another 7-10 minutes. The glaze will caramelize and the surface should look glossy. Let them rest for 5 minutes before serving. Garnish with some extra sesame seeds on top if desired.

While you’re caramelizing the wings, you can reheat the sauce. If you want to reduce it further and thicken it up, put it back on the stove on medium heat for 5 minutes. You are now ready to eat some amazing wings.

These wings may make your taste buds fly.