Chicken Wings

I loved the flavors of my parents’ chicken wings, but did not like the splatter of hot oil during cooking. I found this oven baked cooking method to be much easier.

3 pounds chicken wing drumettes

1/8 to 1/4 cup avocado oil (or other high temperature oil)

Salt & pepper

Frangrant Mixture

4 or more green onions, chopped finely

4 or more slices of ginger chopped finely

4 or more large cloves of garlic, crushed

Sauce (adjust to taste)

~3 T soy sauce

~1 T sugar

~1 T wine

Optional, hot sauce, oyster sauce, fish sauce

Instructions

Preheat oven to 450˚. Line 1 or 2 large rimmed baking sheets with parchment paper. Toss the wings with the oil and season lightly with salt and pepper. Transfer the wings to the prepared baking sheets and roast for about 45 minutes until cooked through.

Heat a wok on high. Add oil to wok. Add fragrant mixture and stir fry until you can smell the mixture but don’t let the garlic burn. Add the wings to the fragrant mixture. Add sauce and toss until wings are thoroughly coated. Serve hot.