I signed up to make chicken wings for my office Superbowl potluck. I have never made them before. The night before I am thinking, what did I get myself into?! I scouted pinterest and google, looking for recipes that would be travel and sit-a-bit friendly. I found lots of set it and forget it crockpot recipes, but to get that thin delicious skin you need to broil them before serving. Our break room has a teeny tiny toaster oven but I am not about to step away from my desk as long as it takes to broil wings for 35 people six at a time! I combined tips and flavor profiles from multiple sources and came up with the simple, low maintenance recipe below that garnered rave reviews from my coworkers. I was able to save two for my honey and eat one myself before the whole batch was gone. I recommend you set aside a few for yourself as well, these will go quick! What’s your favorite work potluck or superbowl grub?
Asian Chicken Wings
- 5-6 pounds chicken wings
- 2.5 cups low sodium soy sauce
- 1.5 cups coconut sugar*
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Trim tips from your whole wings and separate at the joints. This gave me about 46 pieces.
- Combine soy sauce, sugar, garlic and ginger in a large mixing bowl, whisking until sugar begins to dissolve some.
- Add wings to the marinade. Cover with plastic wrap. Place in the fridge overnight.
- Preheat oven to 350 degrees.
- Remove from fridge and using tongs place wings on baking trays, skin side up, in a single layer. Pour some of the remaining marinade on top.
- Bake for 60 minutes. Transfer to serving dish and dig in. If you are taking it to the office, cover with aluminum foil, they are still delicious at room temperature.
* You could substitute brown sugar for the coconut sugar. I prefer coconut sugar because it has a lower glycemic index.