Serves 4
45 min
Chicken Wings with Momofuku Octo Vinaigrette
Recipe GLPRb6ec245a9e837c
Crispy roasted chicken wings coated in a tangy, aromatic Asian-inspired vinaigrette featuring fresh ginger, garlic, chili, and a blend of soy sauce and rice wine vinegar. A bold appetizer or main course with complex, savory-spicy flavors.
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Ingredients
3 pounds chicken wings, tips removed
2 tablespoons canola, vegetable, or grapeseed oil
1/4 teaspoon finely chopped fresh chili pepper
2 tablespoons finely chopped fresh ginger
2 tablespoons finely chopped garlic
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
Freshly ground black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
Arrange the chicken wings in a single layer on the prepared baking sheet.
Roast the wings for 20-25 minutes, flipping them halfway through cooking, until they are golden brown and cooked through (internal temperature of 165°F/74°C at the thickest part without touching bone).
While the wings are roasting, prepare the vinaigrette by combining the soy sauce, rice wine vinegar, sesame oil, sugar, fresh ginger, garlic, and chili pepper in a large bowl. Whisk together until the sugar dissolves completely.
Once the wings are done roasting, transfer them to the bowl with the vinaigrette. Toss well to coat all the wings evenly with the sauce.
Season with freshly ground black pepper to taste. Serve immediately while the wings are still warm.
