What's new

Blow Your Mind Chicken Wings Recipe

Introduction

  • By: DoctorShaveGood
  • Credits: The Chew, Daphne Oz
  • Cuisine: American
  • Servings: 2lbs of Wings

Ingredients

  • 2 teaspoons Cornstarch
  • Coconut Oil or oil of choice
  • 3 Garlic Cloves; minced
  • 1 tablespoon Grated Fresh Ginger
  • 3 Scallions; sliced - whites & greens separated
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/2 cup Honey
  • 2 Limes; juiced
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Chili Flakes
  • 2 pounds Chicken Wings

Method

  1. Preheat oven to 350.
  2. In a small bowl make a slurry with the cornstarch and a tablespoon of water, plus more as need. Set aside.
  3. Heat a few tablespoons of Coconut Oil or your choice of oil in a sauté pan.
  4. Toss in the Garlic, Ginger and Scallion Whites, cooking for 30 seconds or until fragrant.
  5. Stir in the Soy Sauce, Honey, Lime Juice, Sesame Oil and Chili Flakes.
  6. Whisk in Cornstarch slurry(2 tsp of cornstarch and 1 tsp. of water) and bring to a boil.
  7. Reduce to a simmer and cook for 3-4 minutes until sauce has thickened slightly.
  8. Remove from heat and allow to cool to room temperature.
  9. Reserve about 1/4 cup for later basting.
  10. Season Chicken Wings with Salt & Pepper and place in a rimmed baking dish.
  11. Bake for 20 minutes.
  12. Spoon off most of the liquid from chicken baking dish and discard.
  13. Pour sauce over wings and return to the oven for another 20 minutes or until wings are cooked through and sauce is sticky.
  14. Put oven on broil.
  15. Baste with reserved sauce and place back into oven.
  16. Turn chicken wings basting again until nice and crusty.
  17. Watch the baste process very carefully. It will burn very easily.
  18. Remove from oven and allow to cool slightly before serving.
  19. Garnish with reserved Scallion Greens. I like to sprinkle some sesame seeds on as well.

This page has been seen 1,640 times.

Recent Activity

Icon Legend

  • Normal page
  • Color code

    • Content has new updates
    • Content has no updates

Share This Page

Top Bottom