Honey-Soy Chicken Wings

It wouldn’t be game night without a plate full of wings! But isn’t it time to break away from the same old wings and try something new? For a delicious twist on the original, try these tasty Honey-Soy Chicken Wings. Serve them as an appetizer at your next gathering and people will be begging for more.

Created by: Laura Franklin, Food Fun Family

Ingredients

  • 3 pounds chicken wings
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 stalks green onion, diced
  • 1 cup low-sodium soy sauce
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste
  • 1/2 cup honey
  • 1 tablespoon sesame seeds, toasted

Directions

  • Separate each wing into two pieces at the joint; remove tips (the pointy part of the wing with no meat) and discard. Rinse chicken wing pieces and pat dry.
  • Mix soy sauce, cilantro, garlic, ginger and lime juice in a gallon-sized freezer bag. Add chicken wings, seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Remove wings from marinade and discard the bag. Add chicken to heated skillet, then drizzle with honey. Cook chicken for 5-8 minutes on each side, regularly spooning sauce over the chicken to keep it moist.
  • Preheat oven to 375°F. Sprinkle chicken with sesame seeds and place entire skillet, uncovered, in hot oven. Bake for 5 minutes, or until chicken has reached an internal temperature of 165°F.
  • Remove chicken wings from oven and garnish with green onion. Store covered in the refrigerator and consume any leftovers within 2-3 days.

Recipe Information

Ingredients

  • 3 pounds chicken wings
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 stalks green onion, diced
  • 1 cup low-sodium soy sauce
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste
  • 1/2 cup honey
  • 1 tablespoon sesame seeds, toasted

Directions

  • Separate each wing into two pieces at the joint; remove tips (the pointy part of the wing with no meat) and discard. Rinse chicken wing pieces and pat dry.
  • Mix soy sauce, cilantro, garlic, ginger and lime juice in a gallon-sized freezer bag. Add chicken wings, seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Remove wings from marinade and discard the bag. Add chicken to heated skillet, then drizzle with honey. Cook chicken for 5-8 minutes on each side, regularly spooning sauce over the chicken to keep it moist.
  • Preheat oven to 375°F. Sprinkle chicken with sesame seeds and place entire skillet, uncovered, in hot oven. Bake for 5 minutes, or until chicken has reached an internal temperature of 165°F.
  • Remove chicken wings from oven and garnish with green onion. Store covered in the refrigerator and consume any leftovers within 2-3 days.