Food

Chef Voula Halliday’s Asian-inspired wings are quick to make ahead and great for dinner or game night!

Ingredients

1 lb wings

Tangy Soy Lime Ginger Marinade

1 tbsp olive oil
3 tbsp soy sauce or tamari
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground black pepper
2 tbsp lime juice

Preparation

Whisk together all ingredients in a small bowl. Store in a covered container or jar in the refrigerator for up to two weeks.

In a large bowl mix together 1 lb (454 g) chicken wings with 1/4 cup (50 mL)  marinade. Add more marinade if necessary.

Bake wings in a 375 F (190 C) oven. Place them onto a wire rack set over a baking pan (to prevent dripping mess). Bake for 40–50 minutes, until wings are nicely browned and cooked through. 

If you wish, sprinkle finely chopped green onion and finely chopped fresh cilantro over wings before serving.

Make-ahead: Wings can be made one day ahead and refrigerated, or you can freeze the wings for later use. 

Note: Thaw frozen wings in refrigerator overnight before cooking.