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  • 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

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Original Red Belly Honey

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