Chicken Wings

Finger Licking Chicken Wings

Chicken Wings

Chicken Wings

Most of the time we go out to eat chicken wings, and usually order it Buffalo style.  This time, I have created an Asian/Caribbean fusion version of this recipe that you will find absolutely delicious.

Serves: 6 – 8 as an appetizer – 4 as an entrée with a side dish.
Level of difficulty: Easy – medium


  • 4 lb. whole chicken wings
  • 3 tbsp. soy sauce, low sodium
  • 2 tbsp. olive oil
  • 6 garlic cloves
  • 2 handful of cilantro
  • 1 tbsp. red wine vinegar
  • 1 tsp. freshly grated ginger
  • 4 tbsp. honey
  • 2 scallions, chopped for garnish
  • Salt and ground pepper to taste
  • Pinch of red pepper flakes, optional


1) In a blender, or food processor, combine soy sauce, olive oil, garlic, cilantro, vinegar, ginger. Blend together, but make sure there are bits and pieces of garlic to give it some texture. Set aside.

2) Place the chicken wings in a single layer on a large tray, season lightly with salt and black pepper to taste, (Soy sauce tend to be salty, please take it easy on the sodium) on both sides. Pour the mixture on the wings, drizzle the honey. Mix well with your hands, and make sure the wings are nicely coated with mixture. Cover with foil.

3) In a 350 degree oven, place the wings on bottom rack, bake for 30 minutes. Remove the tray from the oven.

4) Remove foil. Broil on the middle rack for 10 minutes. Turn them, broil other side for an additional 1o minutes.  The entire cooking process takes about 50 minutes.  (30 minutes baking, 20 minutes broiling) The wings should have a nice golden brown color, with a caramelized sauce. Please make sure, the chicken is cooked through before attempting to taste it.

Place the wings on a serving platter, with the sauce on the side. Garnish with scallions. Serve with a side dish of your choice, or as an appetizer. My family devoured all the wings in a blank of an eye. They thought it was a home run!

Happy Cooking! Keep Smiling at your food and your food will smile back at you.



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