Ingredients:
- 3 pounds chicken wings, about 20 to 30
- 2/3 cup soy sauce
- 4 green onions, coarsely chopped
- 1/2 cup vinegar
- 4 tablespoons honey (for a twist)
- 1 1/2 teaspoons ground ginger
- 6 cloves garlic, pressed or minced
- 2 tablespoons Asian style toasted or plain sesame oil
- 1/2 teaspoon crushed red pepper or chili-garlic paste, optional
Steps:
Wash the chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.
Combine the soy sauce, water, chopped green onions, vinegar, honey, brown sugar, ginger, garlic, sesame oil, and red pepper or chili paste, if using.
In a food storage bag or nonreactive container, combine the chicken wings with the soy sauce mixture. Seal the bag or cover the container and refrigerate for 2 to 6 hours.
Heat oven to 375°.Line a large baking pan with foil; grease generously or spray with non stick cooking spray or use non stick foil. Pour the marinade into a saucepan and set aside.
Arrange the chicken wing pieces in the prepared baking pan. Bake for 30 minutes. Turn the wings over and return them to the oven. Continue baking for 30 minutes longer or until the chicken wings are nicely browned.
About 10 minutes before serving time, bring the marinade to a full rolling boil; reduce heat and simmer for 5 minutes. Serve as a dip with the wings, if desired.