Wings are one of my family favorite appetizer, even though I don’t make them often. This is an incredibly moist and flavorful chicken wings. This recipe came about because I was looking for wings that were not only flavorful but very moist. The slow cooking process and letting the chicken wings marinate really intensifies the flavor.
Peppered, Sesame, Soy Sauce Chicken Wings
This is a very moist chicken wings recipe. The marinade process and slow roasting really enhances and intensifies the flavors.
- 4-5 Pounds Chicken Wingettes
- 1 Tablespoon Garlic Minced
- 1 Tablespoon Fresh Thyme Finely Chopped
- 1 Tablespoon Freshly Ground Black Pepper
- 1/2 Teaspoon Five Spice Powder
- 2 Teaspoon Kosher Salt
- 3 Tablespoons Soy Sauce Use a quality soy sauce
- 2 Tablespoons Sesame Oil Use a quality Sesame Oil
- 3 Scallions (Optional) Chopped to your liking for Garnish
- 1-2 Tablespoons Olive Oil For greasing the baking sheet
Rinse the chicken wings under cold running water and pat dry with paper towel
In a large mixing bowl, add the first 7 ingredients and with a spoon mix until blended (a few seconds will do)
Add the chicken wings to the marinade and using your fingers mix in the marinade so that all the wings are thoroughly coated
Cover with plastic wrap and let it sit in the refrigerator for at least two hours (or up to overnight)
Remove the wings from the fridge 30 minutes prior to cooking to allow for it to be at room temperature
Preheat the over to 350 degrees (I use the roast setting on my oven)
Grease a large baking sheet pan with the olive oil (I usually line the pan with aluminum foil and oil the foil instead - this makes for easy cleanup)
Spread the wings in a single layer on the lined baking sheet pan and pour any remaining marinade over the chicken
Bake for one hour total - turn the wings over half-way through the cooking time
Remove the wings and plate. Garnish with the scallions
I use a very good quality sesame oil and soy sauce which I usually purchase at any Asian Supermarket. Fresh ground black pepper makes for a more intense pepper flavor; as a matter of fact I only use fresh ground black pepper in all my recipes.