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.
Ingredients
- 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
Instructions
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Rinse the chicken wings under cold running water and pat dry with paper towel
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In a large mixing bowl, add the first 7 ingredients and with a spoon mix until blended (a few seconds will do)
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Add the chicken wings to the marinade and using your fingers mix in the marinade so that all the wings are thoroughly coated
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Cover with plastic wrap and let it sit in the refrigerator for at least two hours (or up to overnight)
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Remove the wings from the fridge 30 minutes prior to cooking to allow for it to be at room temperature
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Preheat the over to 350 degrees (I use the roast setting on my oven)
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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)
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Spread the wings in a single layer on the lined baking sheet pan and pour any remaining marinade over the chicken
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Bake for one hour total - turn the wings over half-way through the cooking time
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Remove the wings and plate. Garnish with the scallions
Enjoy!
Recipe Notes
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.