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Sticky, sweet, savory, garlicky, gingery, finger-licking goodness. Whether or not you’re a chicken wing fan, these wings will have you going back for more. They are simple to pull together and are perfect for a crowd or a weeknight dinner.


3 lb SLAP Farms chicken wings (drumettes and flats or whole wings)
1/2 tsp sesame oil
2 Tbsp lemon juice
2 Tbsp Chinese cooking wine (substitute dry sherry)
2 Tbsp soy sauce
2 Tbsp honey or brown sugar
1-1/2 Tbsp hoisin sauce
1-1/2 Tbsp oyster sauce
1/4 cup ketchup
1 Tbsp chili garlic sauce
4 garlic cloves, finely minced or pressed through a garlic press
1 Tbsp fresh ginger, finely grated
1/2 tsp Chinese five spice powder


Preheat your oven to 350 °F. Line a rimmed backing sheet with aluminum foil and a piece of parchment paper. Spray the parchment paper liberally with baking spray.

Alternatively, heat your grill on high heat for 15 minutes.

Mix all of the ingredients except the chicken wings in a large bowl. Add the chicken wings and toss to coat. Allow the wings to marinate for 10 minutes up to 1 hour. Do not marinate for more than an hour or they may become too salty.

Remove the wings from the marinade and arrange them on the prepared baking sheet. The baking sheet will be full, but shouldn’t be too crowded. Save the marinade for basting during cooking.

Bake for 45-50 minutes, basting with the reserved marinade after 25 and 35 minutes of cooking. There’s no need to flip the wings during cooking. Remove from the oven and serve.

For grilling, setup your grill for indirect cooking (one or two burners on high and the other burners on low). Clean and liberally oil the cooking grate. Place the wings on the grill over the low burner. Cook over the low burner for 40-45 minutes, basting with the reserved marinade after 25 and 35 minutes of cooking. After 45 minutes, flip the wings and move them to the hot side of the grill and allow them the caramelize. Be careful as the can burn quickly. Remove from the grill and serve.

If desired, garnish with toasted sesame seeds, chopped scallions and thinly sliced chili peppers.

This recipe is based on one originally published by Nagi Maehashi on RecipeTin Eats.