Lemon Soy Chicken Wings Recipes

Steps:

• Note: I had to put counts in the ingredients list for the recipe to be accepted, but this recipe works for any amount of wings.
• Cut up chicken wings into segments if necessary. Place in a suitable container for marinating.
• Mix soy sauce and lemon juice in equal parts, making enough to completely cover chicken wings in their container.
• Marinate in refrigerator overnight, but no longer than 24 hours.
• Drain wings and discard marinade.
• Arrange wings in a single layer on a baking sheet or sheet pan. Use foil if you want to save elbow grease cleaning the pan later. Depending upon the number of wings, make multiple batches.
• Place wings under preheated broiler, about 6 to 8 inches from unit.
• Broil on each side until you think you've burnt them. Really. These are best when they are very dark brown, just before they really start to burn. For my broiler, this is about 10 minutes per side.
• Be prepared to make these for every holiday party you will every attend again. Your hosts will demand it.
• Frozen chicken wing segments (thawed) seem to actually work out better than fresh. Go figure.
• Reconstituted lemon juice is fine.

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
• Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Steps:

• Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
• Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
• Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
• Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
• Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.