SERVES: 6

Ingredients

• Tamari – ¾ cup
• Seasoned rice wine vinegar – ¼ cup
• Sesame oil – 2 TBSP
• Sambal Oelek (chili paste) – 2 TBSP
• Garlic, minced – 2 TSP
• Ginger, minced – 1 TBSP
• Green onion, minced – 1
• Chinese 5 spice powder – 2 TSP
• Chicken wings, tips removed – 2 pounds

Directions

1. Combine tamari, vinegar, oil, sambal oelek, garlic, ginger, scallion and spice powder in a blender and puree. Reserve ¼ cup of the marinade and refrigerate for later use.

2. Place the wings in a large bowl and cover with the remaining marinade. Marinate the wings in the refrigerator for at least 2 hours or up to 24 hours.

3. Heat oven to 450°F.

4. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bowl. Roast for about 12-15 minutes.

5. When finished, toss the still-warm wings with the additional reserved marinade.

6. Serve hot.

Recipe Notes

These wings are best served either hot or at room temperature, garnished with finely sliced green onion and sesame seeds. Have some extra sauce or sriracha glaze on the side. You’ll love these baked chicken wings!

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