These marinated baked chicken wings are packed with sweet, sour, salty and spicy flavors. They are made with soy sauce, cilantro, honey, ginger, rice vinegar, garlic, sesame oil, lime juice and pepper flakes. You mix the ingredients together, then use half as the marinade and cook the other half down into a glaze.
Marinade ingredients and notes:
- I recommend fresh rather than dried ginger for this recipe. Fresh ginger (along with the fresh cilantro, garlic and lime zest) adds a vibrant flavor to these wings.
- Be sure to use toasted sesame oil for this recipe. Toasted sesame oil has an intense sesame flavor while untoasted sesame oil tastes almost neutral.
- This recipe uses honey instead of the often used brown sugar. Honey adds delicious flavor and also helps to get the marinade and the glaze nice and sticky.
What's in the glaze?
The same ingredients that are in the marinade are also in the glaze (except for cilantro). After you cook the mix for a few minutes you get a nicely thick and slightly sticky glaze.
How to marinate the wings:
See ingredient amounts in the full recipe below.
- In a liquid measuring cup, whisk together all marinade/glaze ingredients except for the cilantro.
- Pour half of the mix into a resealable plastic bag. Add the cilantro to the bag, then add the chicken wings. Seal and place in the fridge for 45 minutes to marinate. (The remaining liquid in the measuring cup will become the glaze.)
Full Recipe
Ginger Cilantro Soy Sauce-Marinated Chicken Wings
These baked soy sauce-marinated chicken wings are bursting with sweet, sour, salty and spicy flavors.
Equipment:
Ingredients:
Method:
- If you're using whole wings, separate them into their three components. Discard the wing tips and keep only the drumettes and wingettes. (Separate the wings by locating the joints and cutting through the cartilage between the bones.)
- Stir soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup.
- Pour half of the mix into a resealable plastic bag, add the cilantro to the bag, then add the chicken wings. Seal and place in the fridge to marinate for 45 minutes. Cover the remaining half of the mix that's still in the liquid measuring cup and transfer to the fridge as well.
- Heat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Drain the wings, discard the marinade and set the wings on the rack.
- Bake the wings for 35 minutes.*
- While the wings are in the oven, pour the remaining sauce mix into a saucepan. Simmer, stirring continuously, until reduced to a glaze (about 8 minutes).
- Brush the glaze on the chicken wings, then return them to the oven and bake for another 5 minutes. Check that the internal temperature of the wings has reached 165 degrees F. to make sure the wings are fully cooked.
- Sprinkle the green onion over the wings and serve.
Recipe notes:
*Sometimes a bit of the marinade can drip onto the aluminum foil and burn on there. That can cause a light burned smell but don't worry, it's only the drippings on the foil. The chicken wings themselves will be perfectly fine.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More Asian-inspired recipes:
- Cold Asian Noodle Salad with Grilled Shrimp1 Hours
- Thai Pineapple Yellow Chicken Curry with Coconut Milk50 Minutes
- Cilantro Meatballs40 Minutes
- Honey Sesame Tofu20 Minutes
Sarah says
Made this for dinner tonight with chicken thighs. Subbed honey with a little brown sugar and baked a bit shorter, it turned out amazing, thank you for sharing!
Nicole B. says
I'm so happy to hear that, Sarah! What a great idea to use this marinade on chicken thighs instead of wings!