Garlic Ginger Chicken Wings
I love food, and some days I find myself daydreaming about what I consider to be the perfect foods. Foods that love you unconditionally, no matter how you cook them or serve them. And I do believe that chicken wings are at the top of my list.
Audio Player
Oh sweet chicken wings, how do I love thee, let me count the ways…..sigh. I’ve found a new way to serve my wings that also includes my favorite mixer and childhood friend 7UP.
What ingredients do I need to make Garlic Ginger Chicken Wings?
Let’s start by gathering the ingredients we need to make Garlic Ginger Chicken Wings. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
If you have leftover wings, you can use them up in my tasty smoked chicken wings recipe.
Do I have to use 7-up to make these wings?
No, you don’t, you can use ginger ale, club soda or sparkling wine.
Experimenting with flavors is a fun way to enjoy your time in the kitchen. And recipes should be thought of as guidelines for you to follow. If you don’t like a certain ingredient or flavor, replace it with something you do like. That’s a sure-fire way to make sure you enjoy the foods you’re cooking. Although there’s a lot to be said for trying new flavors, and the rule of thumb is to try it three times before you decide it’s not for you.
Marinating proteins is a delicious way to impart flavors to the foods you cook. Some proteins need to marinate longer, but 20-30 minutes is usually enough to add flavor to your what you’re cooking.
Wouldn’t this make a delicious appetizer or game-day treat? I know your friends and family will love these flavorful easy to make chicken wings!
More Chicken Wing Recipes You’ll Love!
Asian Style Garlic Ginger Wings
Ingredients
- 2 lbs chicken wings
- ½ cup 7UP
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves grated garlic
- red pepper to taste
- ½ teaspoon sea salt
- 1 bunch scallions- diced with green and white separated
- 1 tablespoon cilantro finely chopped
Instructions
- Combine all ingredients (except scallion greens and half of the cilantro) including wings in a large bowl. Let wings marinate for approximately 20 minutes to 30 minutes.
- Preheat oven to 425 degrees. Place wings on a lined cookie sheet with marinade poured over wings. Bake for 25 – 30 minutes, or until wings are deep golden brown and crisp.
- Place wings on serving dish, spooning pan sauce over them.
- Garnish with remaining cilantro and scallion greens and serve immediately
Audrey says
My family loved these wings they were so flavorful.
Tyanne says
I am always down for some wings and these were amazing!
Angela says
I have made these wings exactly as directed and they are so flavorful, tender, juicy, and crispy. I loved the marinade so much that I used it on turkey wings and steaks. Super delicious.
Grace Garbo says
Chef Dennis I tried your Dry Brine Turkey recipe on a 22lbs ordinary supermarket Turkey.
15 mins per lb approximately 5.5 hrs.350° 3hours had past and my turkey was a rich Golden Brown. Internal temp reached 189°!!!
I panicked , how could this turkey cook sooo fast & worst yet be @189°. I had 20 people arriving for A Thanksgiving Dinner that was going to be an EPIC FAIL. I must say to my amazement The Turkey was crisp and moist enough to save with a ‘little’ stock poured over the carved pieces. The people said Amen gobbled up the food and took home take away plates. Im still not certain why it cooked soooo fast but, “Major Props” to you chef Dennis!!! It was delicious. Thankyou sooooo much for your expertise! Chef GRACE
Chef Dennis Littley says
hi Grace
when you have time you may want to check your oven temperature to see how close it is to what the oven says and what the actual temp is. I’ve had ovens off as much as 50 degrees and others that were perfectly set. This is one reason I always advise checking the turkey early to see just where the temp is. I’m happy to hear your dinner wasn’t ruined and that you enjoyed the turkey.
Renee says
I made these last following the recipe (except no cilantro) and they turned out good and so tasty! No leftovers kind of good. There is nothing I’d change in the recipe and I will definitely be making them again.
Chef Dennis Littley says
they are one of my favorite wing recipes! Thanks for the great rating!
Ben says
When you say red pepper, do you mean sauce or flakes? In the photo of the ingredients there appears what looks like sriracha.
Chef Dennis Littley says
they are crushed red pepper flakes in the recipe but you could add chili sauce if you like
Beth says
My husband is making wings tomorrow. I am going to see if I can convince him to use your recipe. They look amazing!
Chubskulit Rose says
I use 7up when I make adobo, chicken or pork, it is a really good compliment to the meat and dish in general. It’s also good in making tocino.
Pam says
These sound so good! I have actually been craving chicken wings for a while now.
Ricci says
I LOVE chicken and am always looking for new recipes! I need to try this asian garlic ginger chicken!
Nichole Arnold says
Ohhh I love ginger! I bet my husband and kiddo would both love this recipe. Going to bookmark it!
Lynndee says
As an Asian, this is making me drool. 🙂 Definitely going to make this. Thank you for the recipe. Saving it!
Catalina says
I want these chicken wings for lunch and dinner every day! They look incredible with all the flavors I go crazy for!
Terri Steffes says
The wings look so good. I have to give them a try. I thank you for the new vocabulary, too! Mice en place will now be added to my vocabulary!
Heather says
I don’t eat meat, but my family does and they would love this! Maybe I’ll make it for them.