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- Chino...
- 1 tablespoon grapeseed oil
- 1 ancho chile, crumbled
- 1 serrano chile, chopped
- 1 clove garlic, smashed
- 1 small thumb ginger, chopped
- 1 cup Red Belly Honey
- ⅓ cup rice vinegar
- ⅓ cup soy sauce
- 1 teaspoon salt
- Pinch of cayenne pepper
- 2 pounds chicken wings, patted dry
- Juice of ½ lime
- 1 small bunch cilantro, chopped
In a small saucepan, heat oil with chiles, garlic and ginger until fragrant. Lower heat and add honey, vinegar, soy sauce, salt, and cayenne. Heat slowly for about 5 minutes; cool.
Place wings in a large mixing bowl with half of the marinade and chill for several hours or overnight.
Grease a large baking tray and transfer wings, placing them in a single layer. Bake wings at 375 F for 15 minutes, stir and cook for another 20 minutes. Remove from the oven, increase temperature to 425 F and brush wings with remaining marinade. Bake for another 10 minutes until nicely browned. Transfer to a serving platter, squeeze lime juice all over and top with cilantro. Makes 4 to 6 servings.
Photography by Matt Armendariz
$25.00 – $73.00