Beijing Wings

Posted: May 3

Time: 2 hours

Yield: 4 servings

recipe image

Beijing Wings give you a flavorful vacation without stepping foot out of your house! First stop, the chicken: marinated in a brown sugar, garlic, and ginger sauce and baked to crispy perfection; it's enjoyment you didn't know existed. Second stop, the sauce: buttery, sriracha-spicy, and lime-sweet; it's the thrill that keeps you coming back for more. Mix them together and Beijing Wings create the trip of a lifetime for your tastebuds!


• 1/2 cup low-sodium soy sauce • 1/4 cup brown sugar, divided • 4 cloves garlic, minced • 1 tablespoon ginger, grated • 2 pounds chicken wings • 2 tablespoons butter • 1 tablespoon sriracha • juice of 1/2 lime • sesame seeds, optional, for garnish, to taste • scallions, optional, chopped, for garnish, to taste


Step 1

In a resealable plastic bag, combine the soy sauce, 2 tablespoons brown sugar, minced garlic, and ginger.

Step 2

Add the chicken wings to the soy sauce mixture and massage to coat.

Step 3

Place the bag in the refrigerator to marinate for at least 1 hour or up to 8 hours.

Step 4

Preheat the oven to 450 degrees F.

Step 5

Remove the chicken wings from the marinade and lay them on a baking sheet lined with lightly oiled aluminum foil. Make sure the chicken wings are evenly spaced.

Step 6

Roast the chicken wings until the meat firms up, the chicken is cooked through at 165 degrees F internally, and the skin begins to caramelize and crisp, about 35-40 minutes.

Step 7

When the chicken wings have about 5 minutes left to roast, heat the butter, sriracha, lime juice, and remaining brown sugar in a large non-stick skillet.

Step 8

Remove the chicken wings from the oven.

Step 9

When the butter has melted, add the chicken wings to the skillet and sauté in the butter mixture until the sauce clings lightly to the chicken, about 2-3 minutes.

Step 10

Garnish with the sesame seeds and scallions.

Step 11


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