Description
Ingredients
Scale
- 12 single chicken wings (approximately 1 1/4 lb)
- A thumb size ginger (approximately 1 tsp)
- 3 cloves garlic
- 1/4 tsp salt & pepper
- 1/4 cup rice wine (you can substitute to white wine, milk or butter milk)
- 12 cloves garlic
- 1 or 2 Serrano or jalapeno
- 2 Tbs soy sauce
- 2 Tbs honey
Instructions
- In a mixing bowl or a large ziplock bag, add chicken wings and grate ginger and garlic into it by using cheese grater or zester. Season with salt and pepper. Pour rice wine and cover with plastic wrap (or close ziplock bag tightly) and let it marinate in a refrigerator for 30 minutes to overnight.
- Prepare a baking pan by place a parchment paper or wire rack (cooking rack). Place marinate wings. Pat dry chicken wings with paper towels, and place on a prepared baking pan skin side down. Let them at least 1/4-inch to 1/2-inch a part so they can air through to be crispy.
- Broil chicken wings 10 minutes and then flip them over- now chicken wings skin side up. Broil another 10 minutes or until chicken is fully cooked, golden and crispy. Remove from oven and let’s make sauce!
- Crush garlic cloves and slice Serrano thinly.
- In a cold wok, combine soy sauce and honey. Turn on heat to medium high and bring it to boil. Add garlic and serrano and let it boil for 1 minute.
- Add broiled chicken wings, toss evenly. Remove from heat and serve immediately! Enjoy!!
- Prep Time: 30 mins
- Cook Time: 23 mins
