This is a very easy and delicious recipe that comes from the famous momofuku restaurant’s cookbook by David Chang.  I made this for Krystal and Ed as a late night snack the last time they visited,  and they were still talking about these wings a few days after they had gone home.  I usually prefer deep fried chicken wings over oven-baked wings, but this vinaigrette was so good, that I didn’t miss the deep fried at all.

Baked Chicken Wings with Vinaigrette Recipe

makes 4 servings; adapted from David Chang from momofuku restaurant cookbook (original recipe here)

3 pounds (approx.) chicken wings, drummettes and wings separated with tips discarded or reserved for another use

2 large cloves garlic, finely minced

2 tablespoons finely grated fresh ginger (Note:  I use a Microplane grater)

2 (or more to taste) small red chili peppers, deseeded and cut into small pieces

1/8 cup rice wine vinegar

1/8 cup soy sauce

1/2 teaspoon Asian sesame oil

2 tablespoons honey

freshly ground black pepper

coarse salt to taste

finely sliced green onion (optional for garnish)

Preheat oven to 425 F.  Rinse the chicken wings under cool running water and pat dry with a paper towel.  Line a baking sheet with parchment paper or a silpat (silicone) mat.  Place the chicken wings on the baking sheet in a single layer and bake, turning the wings over halfway, until the they are cooked through and nicely browned, about 40 to 60 minutes.  Meanwhile, make the vinaigrette by combining the garlic, ginger, red chili peppers, rice wine vinegar, soy sauce, sesame oil, honey, black pepper and salt in a large, heatproof bowl.  Adjust the seasonings to taste.  As soon as the chicken wings are done baking, toss them in the vinaigrette until coated.  Dish out, garnish with some finely sliced green onion (optional) and serve immediately.