Wing Platter
Prepare a wing platter with marinated chicken wings, baked to perfection and served with a tangy dipping sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Wings (cut into sections) | 1 | Kilogram |
| Soy Sauce (for marinade) | 120 | Milliliters |
| Honey (for marinade) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Sesame Oil (for marinade) | 30 | Milliliters |
| Black Pepper (freshly ground) | 1 | Tsp |
| Green Onions (chopped for garnish) | 2 | Bunch |
| Sesame Seeds (toasted for garnish) | 2 | Tbsp |
| Mayonnaise (for dipping sauce) | 120 | Milliliters |
| Sriracha (for dipping sauce) | 30 | Milliliters |
| Lime (juiced for dipping sauce) | 1 | Count |
Instructions
- In a large bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade.
- Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
- Arrange the marinated chicken wings on the prepared baking sheet in a single layer.
- Bake the wings in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and cooked through.
- While the wings are baking, prepare the dipping sauce by mixing mayonnaise, sriracha, and lime juice in a small bowl.
- Once the wings are done, remove them from the oven and let them rest for a few minutes.
- Garnish the wings with chopped green onions and toasted sesame seeds before serving with the dipping sauce.
Prep
- Thaw chicken wings if frozen
- Marinate chicken wings for at least 2 hours
Kitchen equipment
Parchment PaperGrater