The first time this recipe appeared on my blog I was cooking rabbit. Go here to read about that.
It was born as and has been a wing recipe from the start. It is an adaption from all the wing recipes found in internet land. I can’t even tell you where it came from or how it got to be what it is. But, I can tell you that it is fabulous.
We make these wings as appetizers. We make them for lunch. We even make them for dinner.
They are so tender that you can’t photograph them without them falling off the bone. They are perfectly sweet and sticky. I love them.
- Soy Sauce
- Brown Sugar (I used Turbinado)
- Tomato Paste
- Garlic Cloves
- Ground Ginger
- Red pepper
- Oil (I used coconut oil)
Mix equal parts soy sauce and brown sugar in a large bowl. Mince 4 cloves garlic & add to sauce. Add the red pepper, ginger, tomato paste, and oil. Mix well.
Dump the chicken wings into the bowl with the marinade and toss to cover.
Transfer into large bakers pan. Arrange the wings so you have a single layer. Pour additional the marinade over the top.
Now the baking begins. Bake your wings in a 350 degree oven for 2 hours.. Your wings will begin their baking experience sitting in a pool of the marinade juice. This is what you want.
As the wings cook the marinade soup will disappear. This is good.
Continue baking. As it cooks the marinade will bubble, simmer, thicken and reduce. At the end of the roast-a-thon your wings will be glazed, browned and fabulous!
Your wings will be glazed, fall-off-the-bone tender and fabulous!
These are, without a doubt, absolutely, the best wings that can come from your oven. As I was
trying to placing them on the plate they were falling apart. So, so tender that the meat wouldn’t stay on the bone for the picture. Can you say, “Yum.”
Yum. Yum. Yum.