6whole chicken wings or about 12 wing sections (drumettes and wingettes)
¼cupunseasoned rice vinegar
1garlic clove,peeled and minced or pressed through a garlic press
½teaspooncrushed red pepper flakes
1teaspoontoasted sesame oil
zest from 1 lime
½teaspoonfinely grated fresh ginger root
2tablespoonsfinely chopped cilantro
1finely chopped green onion,optional
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.
*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 when that happens; it's only the drippings on the foil. The chicken wings themselves will be perfectly fine.