Blvd Wings Recipe
Soy-marinated, baked, then wood fire grilled, choice of dipping sauce.
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Ingredients
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Wings & Marinade
Coating & Finish
Dipping Sauce Options (choose 1 or serve multiple)
Method
Wings & Marinade
- 1
Prepare wings
Trim any excess skin from the wing tips if present and pat wings dry with paper towels. Place the wingettes and drumettes in a large resealable bag or bowl.
- 2
Make marinade
In a medium bowl whisk together soy sauce, mirin (or sherry), dark brown sugar, grated ginger, minced garlic, sesame oil, and black pepper until sugar dissolves.
- 3
Marinate
Pour the marinade over the wings, press out excess air from the bag (if using) and seal. Refrigerate at least 2 hours, preferably overnight (8–12 hours) for best flavor. Reserve marinade for later use (see note).
Coating & Partial Bake
- 4
Preheat oven & prepare pan
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Spray or lightly oil the rack to prevent sticking.
- 5
Dry and coat wings
Remove wings from the marinade and let excess drip off. Pat wings mostly dry with paper towels (this helps crisping). In a small bowl combine baking powder, cornstarch, and kosher salt. Toss wings in the dry mixture until evenly coated.
- 6
Arrange and bake
Place coated wings spaced on the rack. Bake in the preheated oven for 25–30 minutes, turning once halfway through, until skin is set and beginning to brown but not fully charred. This step renders fat and crisps the skin for grilling.
Grilling & Finishing
- 7
- 8
Optional glaze reduction
If you'd like a finishing glaze, pour the reserved marinade into a small saucepan, bring to a boil, then simmer 3–5 minutes to reduce and pasteurize. Whisk in 1 tbsp honey or gochujang for spice if desired. Remove from heat and set aside.
- 9
Grill wings
Grill the partially baked wings 3–5 minutes per side over direct wood-fire heat, turning frequently to develop even char and smoky flavor. Brush lightly with the reduced marinade or neutral oil during grilling to encourage caramelization. Watch carefully to avoid flare-ups and burning the glaze.
- 10
Rest & garnish
Transfer wings to a platter and let rest 3 minutes. Sprinkle with toasted sesame seeds and sliced scallions if using. Serve hot with chosen dipping sauces.
Dipping Sauces (basic recipes)
- 11
Gochujang Honey Dip
Whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, and 1 tsp sesame oil. Adjust sweetness/heat to taste.
- 12
- 13
Classic Blue Cheese or Ranch
Serve 1/2 cup of prepared blue cheese or ranch dressing chilled alongside the wings for a cooling contrast.