Chicken Wings Recipe

Prepare wings

If not already split, separate whole wings into drumettes and flats, discarding tips or saving for stock. Pat wings very dry with paper towels. Place wings in a large bowl or zip-top bag. Sprinkle kosher salt and black pepper over wings and toss to distribute evenly.

Make marinade

Mince the garlic cloves and grate the ginger. In a bowl, whisk together soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, smoked paprika, crushed red pepper flakes and sesame oil until honey is fully incorporated and mixture is homogeneous.

Marinate wings

Pour about two-thirds of the marinade over the wings (reserve the remaining third for basting/finishing). If using a zip-top bag, press out excess air and seal; if using a bowl cover tightly. Massage the marinade into the wings so each piece is coated. Refrigerate for at least 1 hour, preferably 4–6 hours. For best flavor, marinate up to 12 hours. Remove wings from refrigerator 20–30 minutes before cooking to come closer to room temperature.

Preheat grill or oven broiler / pan

If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates. If pan-frying: heat a large heavy skillet or cast-iron pan over medium-high heat and add neutral oil. For oven method: preheat broiler and line a rimmed baking sheet with foil and a wire rack, lightly oil the rack.

Cook wings

Place wings on the hot grill or in the pan in a single layer (don’t overcrowd). Cook 4–5 minutes on the first side without moving them, until well browned, then flip and cook 3–5 minutes more. Continue turning every 3–4 minutes and brush occasionally with reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and crisp—about 18–25 minutes total depending on size and method. If using broiler/oven, broil 6–8 minutes per side, watching closely to avoid burning and flipping once or twice.

Finish & glaze

During the last 2–3 minutes of cooking, brush a final thin layer of the reserved marinade over the wings to glaze. If you want a stickier finish, mix 1 tablespoon honey with the reserved marinade and brush in the final minute, then briefly return to heat to set the glaze (avoid burning due to honey).

Rest and garnish

Transfer cooked wings to a platter and let rest 3–5 minutes. Sprinkle with chopped scallions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over just before eating.