Ingredients
- 2 TBSP water
- 1 TBSP cornstarch
- 1/4 c canola oil
- 2-3 cloves of minced garlic
- 1 inch nob of fresh ginger, peeled and minced
- 1/3 c ketchup
- 3/4 c soy sauce
- 3/4 c honey
- 1/4 c brown sugar
- 4 scallions (white and green parts), chopped
- In a small sauce pan, heat the oil over low-medium heat; add the garlic and ginger. Cook for 1-2 minutes, until fragrant. Add the ketchup, soy sauce, honey, brown sugar, and scallions; whisk until well-blended. In a small bowl, mix the cornstarch and water. Add this to the sauce pan mixture. Bring the mixture to a boil, then remove from the heat and cool.
- Once cooled, use half of the mixture to marinate ~3 lbs of chicken wings (or other chicken cuts) for at least 4 hours or overnight. When ready to prepare the chicken wings, place on a foil-lined rimmed baking sheet and cook for ~40-45 minutes, or until done, basting the wings with the remaining sauce every 10-15 minutes.
- I like to garnish the finished wings with toasted sesame seeds and serve with steamed rice and a mixture of stir-fried veggies.