Ginger-Garlic Chicken Wings

Ginger-Garlic Chicken Wings
4.5 from 2 ratings
These wings are delicious served over a large plate of noodles, steamed rice or shredded lettuce. Save the wing tips to make chicken stock, and for the fish sauce, choose one with a light caramel color.This recipe is by David Latt of Tribune Media Services and was originally published in the Hartford Courant.
Prep Time
Cook Time
Ginger-Garlic Chicken Wings recipe - The Daily Meal
Total time: 2.23 hours
  • 1/2 cup granulated sugar
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 1/4 cup white vinegar
  • 2 teaspoon fresh lime juice
  • 4 cloves garlic, minced
  • 1 dried szechuan pepper, stemmed, seeded, skinned, minced
  • 3 tablespoon minced fresh ginger (or 3 inches ginger, peeled, minced)
  • 2 pound chicken wings, disjointed, wing tips removed
  • 2 tablespoon brown sugar
  1. In a large non-reactive bowl, dissolve 1/2 cup granulated sugar in 1/2 cup warm water.
  2. Add 1/4 cup fish sauce, 1/4 cup white vinegar, 2 teaspoons fresh lime juice, 4 cloves minced garlic, 1 minced dried Szechuan pepper (stemmed, seeded, skinned) and 3 tablespoons minced fresh ginger. Stir to mix well. Add 2 pounds chicken wings (disjointed, wing tips removed).
  3. Transfer to a sealable plastic bag; refrigerate 1 hour or, preferably, overnight.
  4. Remove the wings from the bag; set aside.
  5. Transfer the marinade to a small saucepan. Add 2 tablespoons brown sugar. Cook over medium heat, stirring, to dissolve the brown sugar and reduce the marinade by half (for a thicker glaze, by two-thirds). Taste and adjust seasonings.
  6. The wings can either be grilled, or baked in a 350 F oven (on a rack placed on a baking sheet lined with aluminum foil for easy clean up). Turn every 10 minutes. Cook until tender, about 30 minutes.
  7. Place the wings on a large plate of noodles, steamed rice or shredded lettuce. Just before serving, pour the hot glaze over the top.