Place your chicken wings in a pot and cover with cold water. Add a teaspoon of salt and bring to boil. Reduce to simmer, cover and simmer for about 7 minutes until the wings are cooked through. The target internal temperature of the wings should be 170.
Remove the wings to a large platter covered with paper towels. Dry them thoroughly. Drizzle with olive oil and rub the oil all around chicken wings. At this point, the wings could be stored for later use or you may proceed to the next step.
If storing for later, lay in a single layer on a sheet so the wings don't stick together.
If you store your wings for later use, make sure to take them out of the fridge at least an hour before cooking, in order to bring them to room temperature. Then be sure to dry the skin again to get rid off all the moisture that built up. If the skin of your wings is not dry - you will end up steaming them instead of getting a nice crisp exterior.
In a small saucepot combine honey, soy sauce, ginger, large garlic cloves, oil, red pepper flakes (if using) and black pepper to taste. Simmer over medium heat for about 10 minutes until thickened. Keep warm until your wings are ready.
Alternatively, you can make this sauce in advance and refrigerate. It will become very thick in the fridge. Simply heat it and it will melt into pourable consistency again.
You can Broil your wings - you can broil each side of your wings on high. Won't take long - 2-4 minutes per side.
Or you can Pan Fry (I prefer pan frying for this recipe) - you can coat a frying pan with some oil and heat it over medium high heat until very hot and shimmering. You are not deep frying them, so small coating of oil is sufficient. Add your wings in a single layer and cook for about 2 minutes per side until golden and crisp.
These wings are beautiful to work with as they are fully cooked and juicy at this point - all you need to do is heat them through and crisp up the skin. Broiling or frying will both work great.
Add your wings to the sauce and toss to coat. If your wings are too greasy, feel free to drain them on paper towels first before adding to the sauce. Garnish with thinly sliced green onions, optional lime wedges and serve.
Ingredients
Directions
Place your chicken wings in a pot and cover with cold water. Add a teaspoon of salt and bring to boil. Reduce to simmer, cover and simmer for about 7 minutes until the wings are cooked through. The target internal temperature of the wings should be 170.
Remove the wings to a large platter covered with paper towels. Dry them thoroughly. Drizzle with olive oil and rub the oil all around chicken wings. At this point, the wings could be stored for later use or you may proceed to the next step.
If storing for later, lay in a single layer on a sheet so the wings don't stick together.
If you store your wings for later use, make sure to take them out of the fridge at least an hour before cooking, in order to bring them to room temperature. Then be sure to dry the skin again to get rid off all the moisture that built up. If the skin of your wings is not dry - you will end up steaming them instead of getting a nice crisp exterior.
In a small saucepot combine honey, soy sauce, ginger, large garlic cloves, oil, red pepper flakes (if using) and black pepper to taste. Simmer over medium heat for about 10 minutes until thickened. Keep warm until your wings are ready.
Alternatively, you can make this sauce in advance and refrigerate. It will become very thick in the fridge. Simply heat it and it will melt into pourable consistency again.
You can Broil your wings - you can broil each side of your wings on high. Won't take long - 2-4 minutes per side.
Or you can Pan Fry (I prefer pan frying for this recipe) - you can coat a frying pan with some oil and heat it over medium high heat until very hot and shimmering. You are not deep frying them, so small coating of oil is sufficient. Add your wings in a single layer and cook for about 2 minutes per side until golden and crisp.
These wings are beautiful to work with as they are fully cooked and juicy at this point - all you need to do is heat them through and crisp up the skin. Broiling or frying will both work great.
Add your wings to the sauce and toss to coat. If your wings are too greasy, feel free to drain them on paper towels first before adding to the sauce. Garnish with thinly sliced green onions, optional lime wedges and serve.
