- Nathan Myhrvold born (1959)
Garlic Ginger Chicken Wings
- 4 cloves garlic, finely minced
- One 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
- Harvest Kale Salad with Honey-Miso Dressing
- Maple-Bacon Salmon
- Slow-Cooked Short Ribs
- Perfect Soft-Boiled Eggs with Toast Soldiers
- Merguez, Kale, and Sweet Potato Frittata
- Easy Peanut Butter Cookie
- Green Beans Almondine
- Sausage-Stuffed Acorn Squash with Pinenuts and Cherries
- Easy No-Bake Cookie Recipe
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.
While I simply combined all the ingredients in a bowl, it leaves bits of garlic and ginger (which I prefer). For a smoother glaze, purée the liquids together with the garlic and ginger before adding the chicken wing.
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.