Girger Line chicken wings

The secret here is all in the overnight marinating. Spicy ginger and tart lime make a great pair—and a nice change-up from regular hot wings. I think this is what the food on the islands would taste like—I myself have never been, but I’ll get there one day!
1 pound whole chicken wings
1 cup soy sauce
¼ cup olive oil
1 tablespoon fresh lime juice
2 tablespoons minced fresh ginger
6 garlic cloves, smashed
1 bunch green onions, chopped
Cooking spray
1. Put the chicken in a large resealable plastic bag. In a small bowl, mix together ½ cup water, the soy sauce, olive oil, lime juice, ginger, garlic, and green onions. Pour the mixture into the bag with the wings. Refrigerate the wings for 2 hours or overnight.
2. Preheat the oven to 350°F. Line a baking sheet with foil and coat with cooking spray.
3. Drain the wings and spread out on the prepared baking sheet. Bake, flipping them halfway through, until the wings are cooked through and the skin is crispy, about 25 minutes.

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