My former pescatarian self would have scoffed at my latest obsession with takeout chicken wings. But, my latest motto during these uncertain times is to make sure one thing remains certain: meal fun! I have such a craving for takeout chicken wings these days that I decided it was about time to make a quick and simple recipe and share it with you all!
The recipe is pretty simple but requires two steps.
First, you will want to lightly season and crisp the wings by themselves.
Next, baste the cooked chicken wings with the sauce and then finish in the oven. You could fast-track the process and marinate and roast the chicken wings, but you’ll miss out on the oomph factor – semi fried, restaurant tasting wings that everyone craves. You can use any kind of sauce you like or give this one below a try. It happens to be my all-time fave, all-purpose, flexible everything bbq sauce. It’s great for chicken, meat and more.
Happy crunching away!
Better than Takeout Chicken Wings:
Tangy Awesome All-Purpose BBQ Marinade
- 20 Chicken Wings
- Salt and Pepper
- Olive Oil, for roasting
- 1 cup grated onion
- 2 tbsp ginger juice
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup hoisin or BBQ sauce
- 2 tbsp sesame oil
- 2 tbsp white vinegar
- 2 tbsp Dijon mustard
- 3 tbsp agave
- 1/2 tsp cayenne pepper
Season wings with salt and pepper and drizzle with olive oil.
Roast wings at 400°F in a single layer for 40 minutes or until the skin starts to crisp.
While wings are cooking, prepare marinade.
Mix all marinade ingredients together in a small bowl.
Pour desired amount of marinade on chicken wings and pop the tray back into the oven until sauce sizzles.
Eat, lick fingers, repeat.
Have You Tried This Recipe?
I love to see your flexible creations! If you’ve made this appetizer — or any of my easily adaptable dishes — share a photo on Instagram and tag me @TheFlexibleChef. Plus, use the hashtag #FOODYOUWANT in the caption for a chance to get featured!