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!
Ingredients• 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
In a resealable plastic bag, combine the soy sauce, 2 tablespoons brown sugar, minced garlic, and ginger.
Add the chicken wings to the soy sauce mixture and massage to coat.
Place the bag in the refrigerator to marinate for at least 1 hour or up to 8 hours.
Preheat the oven to 450 degrees F.
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.
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.
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.
Remove the chicken wings from the oven.
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.
Garnish with the sesame seeds and scallions.