Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, combine the low-sodium soy sauce, water, brown sugar, dry mustard, ground ginger, and minced garlic. Whisk everything together until the brown sugar is fully dissolved and the mixture is well combined.
- Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but ideally, let them marinate for 4 hours or overnight for maximum flavor.
- Preheat your oven to 400°F (200°C). This temperature is perfect for achieving crispy wings while allowing the marinade to caramelize beautifully.
- Line a baking sheet with parchment paper for easy cleanup. Place a wire rack on top of the baking sheet. This will help the wings cook evenly and get crispy all around.
- Remove the chicken wings from the marinade, letting any excess marinade drip off. Arrange the wings in a single layer on the wire rack. Bake in the preheated oven for 40-45 minutes, flipping them halfway through, until the wings are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- For an extra layer of flavor, you can brush the wings with additional marinade during the last 5 minutes of baking. Once done, remove the wings from the oven and let them rest for a few minutes before serving. Garnish with sesame seeds or chopped green onions if desired, and enjoy!
Notes
- For extra crispy wings, consider broiling them for the last few minutes of cooking.
- If you prefer a spicier kick, add a teaspoon of red pepper flakes to the marinade.
- Feel free to experiment with different herbs and spices to suit your taste.