Am I the only one who considers chicken wings a meal? Like, a serve-with-vegetables-as-a-side-and-call-it-a-day meal? I don’t ever make them as appetizers for our family, they are always the full meal deal for us. That said, I would make them (and have made them) for parties and get-togethers. However don’t pass off wings as an appetizer; embrace them as your main meal. Kids and adults alike love chicken wings, so why torture ourselves?
These were our main meal a few days ago and are seriously delicious. Baking the wings is always a healthier option since wings are a bit fatty.
These were soooo yummy. Like, I had to stop Mike from eating them all so that I could take pictures the next day, kind of yummy. Yes, that’s portion control at its finest. When you are in the dark days of winter, photography has to wait. Which means we don’t get to eat everything, which is usually a good thing.
The longer these are in the marinade, the better they will taste!
So, do you eat wings as a main meal or just appies? I think they are definitely an underrated main meal!
- 1 cup low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 4 cloves garlic minced
- 1/4 cup sesame oil
- 1/3 cup honey
- 2 pounds chicken wings
- Combine all of the ingredients except wings. Place wings in a shallow, covered dish and pour the liquid mixture over the top.
- Remove wings from marinade and place on a tin foiled lined baking sheet. Drizzle a little extra marinade over the top. Bake at 425 for 25-30 minutes until the wings are cooked through, turning halfway through cooking.
- Serve and enjoy!
- Serving Size: 6