This chicken wings recipe is an excellent appetizer that is easy to make.
In a large mixing bowl, add all of the marinade ingredients and mix to combine.
Note: You can use a large ziplock bag if you prefer.
Add the chicken wings to the marinade and mix to thoroughly coat the chicken.
Note: I usually rinse and dry my chicken with paper towels.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Note: You can marinate up to overnight but it is not necessary.
Remove the wings from the fridge at least 30 minutes before baking.
Preheat the oven 375F degrees.
Note: I use the roast setting - this is preferred but not absolutely necessary.
Line a sheetpan with parchment paper.
Spread the chicken wings on top of the parchment paper.
Note: I like to place the thicker drumettes on the outer edges of the pan and the flat pieces on the inside. [This will allow the flat sections to not over cook]
Roast/Bake the wings for a total of 50 minutes, fliping the wings over half way through the cooking time.
Note: I use a kitchen tong to flip the chicken. Also my wings were meaty and larger so the 50 minutes was perfect. If using smaller wings usually 40 to 45 minutes work best.
Transfer the wings to a serving platter and garnish with scallions or herbs if desired.
Serve and enjoy.
Youtube tutorial available for this recipe - link in the recipe summary.
Alternatively, you can grill these wings. I usually use the indirect grilling method.
You can also use whole wings, especially if they are small - leaving them whole is best.
The nutrition facts is based on a generous serving of 4 to 5 wings.