Better Than Takeout Soup & Wings
Better Than Takeout Soup & Wings
Ingredients
For the Wonton Soup
- 6 cups chicken broth, low sodium
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced, plus more for garnish
- 4 ounces baby bok choy, chopped
- 12 wontons, store-bought, pork or chicken
- 1/4 teaspoon white pepper
For the Crispy Honey Garlic Wings
- 2 pounds chicken wings, flats and drumettes, patted dry
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and place an oven-safe wire rack on top.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the patted dry chicken wings with baking powder, salt, and black pepper. Toss until the wings are evenly coated.
⏱️ 5 min
- 3
Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there's space between each wing for even cooking.
⏱️ 2 min
- 4
Bake the wings for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 45 min•🌡️ 400
- 5
While the wings are baking, prepare the wonton soup. In a large pot, combine chicken broth, grated ginger, minced garlic, soy sauce, sesame oil, and white pepper. Bring to a simmer over medium heat.
⏱️ 10 min
- 6
Add the sliced scallions (reserving some for garnish) and chopped baby bok choy to the simmering broth. Cook for 3-5 minutes, until the bok choy is slightly tender.
⏱️ 5 min
- 7
Carefully add the wontons to the soup. Cook according to package directions, usually 3-5 minutes, until they float to the surface and are cooked through.
⏱️ 5 min
- 8
While the wontons are cooking, prepare the honey garlic sauce for the wings. In a small saucepan, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 3-5 minutes).
⏱️ 5 min
- 9
Once the wings are crispy, remove them from the oven. Transfer the hot wings to a large bowl. Pour the honey garlic sauce over the wings and toss until they are thoroughly coated.
⏱️ 3 min
- 10
Ladle the hot wonton soup into bowls. Garnish with reserved sliced scallions.
⏱️ 2 min
- 11
Serve the crispy honey garlic wings immediately alongside the wonton soup. Garnish the wings with sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Better Than Takeout Soup & Wings
For the Wonton Soup
- 6 cups chicken broth, low sodium
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced, plus more for garnish
- 4 ounces baby bok choy, chopped
- 12 wontons, store-bought, pork or chicken
- 1/4 teaspoon white pepper
For the Crispy Honey Garlic Wings
- 2 pounds chicken wings, flats and drumettes, patted dry
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and place an oven-safe wire rack on top.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the patted dry chicken wings with baking powder, salt, and black pepper. Toss until the wings are evenly coated.
⏱️ 5 min - 3
Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there's space between each wing for even cooking.
⏱️ 2 min - 4
Bake the wings for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 45 min•🌡️ 400 - 5
While the wings are baking, prepare the wonton soup. In a large pot, combine chicken broth, grated ginger, minced garlic, soy sauce, sesame oil, and white pepper. Bring to a simmer over medium heat.
⏱️ 10 min - 6
Add the sliced scallions (reserving some for garnish) and chopped baby bok choy to the simmering broth. Cook for 3-5 minutes, until the bok choy is slightly tender.
⏱️ 5 min - 7
Carefully add the wontons to the soup. Cook according to package directions, usually 3-5 minutes, until they float to the surface and are cooked through.
⏱️ 5 min - 8
While the wontons are cooking, prepare the honey garlic sauce for the wings. In a small saucepan, combine honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer over medium-low heat, stirring occasionally, until slightly thickened (about 3-5 minutes).
⏱️ 5 min - 9
Once the wings are crispy, remove them from the oven. Transfer the hot wings to a large bowl. Pour the honey garlic sauce over the wings and toss until they are thoroughly coated.
⏱️ 3 min - 10
Ladle the hot wonton soup into bowls. Garnish with reserved sliced scallions.
⏱️ 2 min - 11
Serve the crispy honey garlic wings immediately alongside the wonton soup. Garnish the wings with sesame seeds.
⏱️ 1 min