Crispy, Glazed Chicken Wings

I have never marinated chicken wings before. The smart thing to do would be to Google some recipes, and check and see what other people do. I did none of these things. I made up my own marinade with no measuring and no plan.

Can you even bake marinated wings? Will they get crispy enough? I knew I was going to find out. I’m lucky though…Because these wings turned out DELICIOUS.

Crispy, Glazed Chicken Wings

Ingredients for the Marinade

  • Rice wine vinegar (1/4 cup)
  • Soy sauce (1/2 cup)
  • Sriracha (1 tbsp, more if you like it hot)
  • Brown sugar (2 tbsp)
  • Curry paste (1 tbsp)
  • Crushed or chopped garlic (1 tbsp)

*This doesn’t have to be exact.

Ingredients for Baking

  • Jumbo cut chicken wings (I used 2 pounds)
  • Olive oil (enough to brush on each wing, maybe 2 tbsp)

Ingredients for Glaze

  • 1/4 cup of water
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sriracha
  • 2 tablespoons of chopped/crushed garlic
  • 1/4 cup of honey

Directions (marinade)

Mix all your ingredients together in a large Ziplock bag. Add your wings. Let sit overnight (or for at least 2 hours before cooking).

Directions (Glaze)

Bring all the ingredients to a boil, and stir it frequently to dissolve the honey. Turn it down to low, let it simmer, and cook for about 8 minutes.

Strain (to remove the garlic). Set aside and let thicken.

Directions (baking)

Preheat the oven to 400 degrees.

Pat your wings dry. This will take quite a few paper towels, but it’s worth it.

Brush your wings with olive oil. Bake (on a roasting pan-this is the key to crispy wings) for 45-50 minutes.

Brush your wings with the glaze, and bake for another 10 minutes.

*I don’t have a roasting pan…But I do have cooling racks that you use for baking. I made my own roasting pan using a brownie pan and the cooling racks!

**Special shoutout to the Facebook users that assured me you can, in fact, marinate wings!

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