Ginger Scallion Umami Wings
Ginger Scallion Umami Wings
Ingredients
For the Chicken Wings
- 2 pounds chicken wings, pat dry, separated into flats and drumettes
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Ginger Scallion Umami Sauce
- 1/4 cup fresh ginger, finely grated
- 1/2 cup scallions, thinly sliced (green and white parts)
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/2 teaspoon umami seasoning, (e.g., MSG or mushroom powder)
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon scallions, thinly sliced
Instructions
- 1
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top.
⏱️ 5 min•🌡️ 250
- 2
In a large bowl, combine the pat-dried chicken wings with baking powder, kosher salt, and black pepper. Toss well to ensure the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min
- 3
Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing for even cooking. This allows air to circulate and promotes crispiness.
⏱️ 2 min
- 4
Bake the wings at 250°F (120°C) for 30 minutes. This low-and-slow initial bake renders out fat and begins the crisping process.
⏱️ 30 min•🌡️ 250
- 5
While the wings are baking, prepare the ginger scallion umami sauce. In a medium bowl, combine the grated fresh ginger, sliced scallions, minced garlic, soy sauce, rice vinegar, sesame oil, honey, sriracha, umami seasoning, and optional red pepper flakes. Whisk until well combined.
⏱️ 10 min
- 6
After 30 minutes, increase the oven temperature to 425°F (220°C). Continue baking the wings for another 20-30 minutes, or until they are golden brown and crispy, flipping them halfway through to ensure even browning. The internal temperature should reach 165°F (74°C).
⏱️ 30 min•🌡️ 425
- 7
Once the wings are cooked and crispy, remove them from the oven and transfer them to a large clean bowl.
⏱️ 1 min
- 8
Pour the prepared ginger scallion umami sauce over the hot wings. Toss gently but thoroughly until all the wings are evenly coated in the flavorful sauce.
⏱️ 2 min
- 9
Transfer the sauced wings to a serving platter. Garnish with toasted sesame seeds and additional sliced scallions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Umami Wings
For the Chicken Wings
- 2 pounds chicken wings, pat dry, separated into flats and drumettes
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Ginger Scallion Umami Sauce
- 1/4 cup fresh ginger, finely grated
- 1/2 cup scallions, thinly sliced (green and white parts)
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha, or to taste
- 1/2 teaspoon umami seasoning, (e.g., MSG or mushroom powder)
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon scallions, thinly sliced
Instructions
- 1
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top.
⏱️ 5 min•🌡️ 250 - 2
In a large bowl, combine the pat-dried chicken wings with baking powder, kosher salt, and black pepper. Toss well to ensure the wings are evenly coated. The baking powder helps create a crispy skin.
⏱️ 5 min - 3
Arrange the seasoned chicken wings in a single layer on the wire rack, ensuring there is space between each wing for even cooking. This allows air to circulate and promotes crispiness.
⏱️ 2 min - 4
Bake the wings at 250°F (120°C) for 30 minutes. This low-and-slow initial bake renders out fat and begins the crisping process.
⏱️ 30 min•🌡️ 250 - 5
While the wings are baking, prepare the ginger scallion umami sauce. In a medium bowl, combine the grated fresh ginger, sliced scallions, minced garlic, soy sauce, rice vinegar, sesame oil, honey, sriracha, umami seasoning, and optional red pepper flakes. Whisk until well combined.
⏱️ 10 min - 6
After 30 minutes, increase the oven temperature to 425°F (220°C). Continue baking the wings for another 20-30 minutes, or until they are golden brown and crispy, flipping them halfway through to ensure even browning. The internal temperature should reach 165°F (74°C).
⏱️ 30 min•🌡️ 425 - 7
Once the wings are cooked and crispy, remove them from the oven and transfer them to a large clean bowl.
⏱️ 1 min - 8
Pour the prepared ginger scallion umami sauce over the hot wings. Toss gently but thoroughly until all the wings are evenly coated in the flavorful sauce.
⏱️ 2 min - 9
Transfer the sauced wings to a serving platter. Garnish with toasted sesame seeds and additional sliced scallions before serving immediately.
⏱️ 1 min