Chicken wings in a soy-ginger marinade
Crispy, fragrant wings that win everyone over! I first made wings with this recipe back in 2014. Since then I've cooked just about everything in this marinade — drumsticks, fillets, whole roast chicken, even turkey. I fry them right in the skillet, sometimes I bake them in a dish — no matter how you do it, they always turn out great. The marinade comes out perfectly balanced: just spicy enough, just salty enough, and slightly sweet.
Maria
Recipe author
Chicken wings in a soy-ginger marinade
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
14 g
Fats 35 %
14 g
Carbohydrates 30 %
12 g
212 kcal
GI:
58
/
0
/
42
- Wash and dry the wings. 2. Make the marinade. Peel the ginger root and garlic. Grate the ginger and finely chop the garlic. Combine all the marinade ingredients and stir until smooth. 3. Rub the wings all over with the marinade, put them in a bowl, and pour the remaining marinade on top. 4. Refrigerate the wings overnight, turning them in the marinade now and then. 5. Heat a little vegetable oil in a skillet, shake the excess marinade off the wings, and lay them in the pan. 6. Fry on both sides until golden. 7. Then pour over the remaining marinade and bake for 10–12 minutes in an oven preheated to 350°F (180°C). Arrange the finished wings on a plate over lettuce leaves.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken wings - 186 kcal/100g
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