honey ginger chicken
photograph by Matt Hulsman

Yield: 6 servings.

10 garlic cloves, peeled
1 (2-inch) piece of ginger, peeled
½ cup soy sauce
½ cup honey
¼ cup rice vinegar
2 tablespoons sesame oil
1 teaspoon white pepper
12 skinless, boneless chicken wings
¼ cup sesame seeds
4 green onions, sliced
Fresh lime wedges (optional)

In a food processor, mix garlic, ginger, soy sauce, and honey. Set aside.

In a separate bowl, mix vinegar, oil, and pepper. Add half of the honey-soy sauce mixture and stir.

Pour vinegar and honey mixture into a large Ziploc bag. Add chicken, seal bag, and refrigerate for 1 hour.

Preheat oven to 375°.

Prepare a 9×13-inch baking dish with cooking spray. Place marinated chicken wings in baking dish. Discard plastic bag and any unused marinade inside. Baste chicken wings with some of the reserved honey-soy sauce mixture. Bake for 15 minutes. Turn chicken wings over and baste with more of the reserved honey-soy sauce mixture. Sprinkle chicken with sesame seeds. Bake for 15 minutes. Garnish with sliced green onions and fresh lime wedges before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.