Name: Soy Sauce Chicken Wings
Total time: 3 h 30 min
Ingredients: 3/4 cup soy sauce; 1/4 cup vegetable oil; 1/4 cup packed brown sugar; 12 garlic cloves , smashed and peeled; 1/2 teaspoon cayenne pepper; 3 pounds chicken wings , cut at joints, wingtips discarded; 2 scallions , sliced thin on bias

Why This Recipe Works

For supersavory, soy-flavored chicken wings, we marinated split wings in a simple combination of soy sauce, vegetable oil, brown sugar, garlic, and cayenne pepper. We cooked them for a little over an hour in a moderate 350 degree oven to get meltingly tender meat; any less time and the fat didn't fully render, leaving the skin unpleasantly chewy.

Before You Begin

We prefer to buy whole chicken wings and butcher them ourselves because they tend to be larger than wings that come presplit. If you can find only presplit wings, opt for larger ones, if possible. Three pounds of chicken wings is about 12 whole chicken wings, which will yield about 24 pieces of chicken (12 drumettes and 12 flats) once broken down.

Instructions

Combine soy sauce, oil, sugar, garlic, and cayenne in 1-gallon zipper-lock bag. Add wings to marinade, press out air, seal bag, and turn to distribute marinade. Refrigerate for at least 2 hours or up to 6 hours.

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Remove wings from marinade and arrange in single layer, fatty side up, on prepared sheet; discard marinade. Bake until evenly well browned, about 1 hour 5 minutes. Transfer wings to platter, sprinkle with scallions, and serve.