Ingredients
Units
Scale
- 2 lbs chicken wings, drumettes and flast, patted dry
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 small (6 oz) white onion, thinly sliced
- 14 garlic cloves, smashed
- 1/2 cup soy sauce
- 1/3 cup rice vinegar (or white)
- 2 tbsp avocado oil
- 2-3 dried bay leaves
Instructions
- Add the chicken to a large container and sprinkle the chicken with salt and pepper. Add the onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal the container and toss the mixture to evenly combine. Marinate the chicken mixture in the fridge for at least 8 hours or up to 1 day.
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Lightly coat an oven-safe wire rack with cooking spray and set it on the baking sheet. Remove the wings from the marinade, scraping off excess, and pat them dry with a paper towel. Reserve the marinade.
- Arrange the wings on the prepared wire rack. Roast until browned and crispy, 45-50 minutes, flipping at the 25-minute mark.
- Meanwhile, bring the reserved marinade to a boil in a small saucepan over medium heat. Boil, stirring occasionally, until liquid is slightly thickened and reduced to about 3-4 tablespoons, 12-15 minutes. Pour the mixture through a fine wire-mesh strainer set over a large bowl. Discard solids and set reduced marinade to the side.
- Add the chicken wings to the bowl with the reduced marinade and toss to coat. Transfer to a platter and serve immediately.
Notes
- wings are fully cooked when the internal temperature reads 165 degrees F.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks, Main Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 recipe
- Calories: 263
- Sugar: 1.5
- Fat: 10
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 35
