Chicken "Wings" with Honey-Garlic Marinade
Karen Purcell
A nice baked version of wings. Better than the store bought version!
ingredients
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 3 tbsp reduced-sodium soy sauce
- 3 tbsp freshly squeezed lemon juice
- 2 tsp grated ginger root
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/8 tsp cayenne pepper
- 3 pounds (1.35 kg) boneless, skinless chicken thighs
directions
- 1
Marinade
- 2
1. Whisk together all marinade ingredients in a medium bowl. Set aside.
- 3
2. Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours.
- 4
3. Preheat oven to 400°F. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.” Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle.
- 5
4. Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings.
Source: Karen Purcell
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