These wings are simple to prepare and bake quickly. The bite from the ginger combined with the sweetness of the honey makes a very tasty sauce. Ginger root is readily available in most markets and is known for its ability to ease nausea and improve digestion. The best way to prepare the root it is to cut off the smaller roots from the main piece and peel the skin off with a vegetable peeler or the side of a spoon. Place a microplane over a small bowl and run the peeled root along the blade, pushing the juices through the small holes. Your work will yield beautifully grated bits of ginger that you’ll mix with honey to coat the wings. Roasted peanuts and a squeeze of lime juice complete the dish.
- 3 pounds chicken wings
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup freshly grated ginger from a large piece of ginger root
- 1/4 cup honey
- 1/4 cup roasted unsalted peanuts roughly chopped
- 1/3 cup fresh cilantro chopped
- Lime wedges for garnish
- Pre-heat the oven to 425 degrees. Spread the wings on a sheet tray covered with aluminum foil. Coat the wings evenly with olive oil, salt and pepper. Bake the wings for about 12-15 minutes or until cooked through. While the wings are baking, combine the grated ginger root and the honey in a small bowl, whisk well to combine. Add a pinch of salt and pepper.
- Once the wings are cooked through, remove them from the oven. Transfer the wings carefully to a large bowl and coat with the ginger honey sauce. Toss to coat well. Place the wings back in the oven for another 5 minutes to let the honey caramelize and turn a bit brown. Arrange the wings on a serving platter and sprinkle with the chopped peanuts and fresh cilantro. Serve with a squeeze of fresh lime juice and lime wedges.