Print

Chicken Wing Marinade

Chicken Wing Marinade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elevate your next gathering with this flavorful Chicken Wing Marinade that perfectly balances sweet and savory notes. Ideal for baking, grilling, or air frying, this marinade ensures your chicken wings are tender and bursting with flavor. With a combination of soy sauce, lime juice, and aromatic spices, each bite is a delightful experience. The easy preparation makes it perfect for busy weeknights or special occasions alike. Impress your guests with wings that are not only delicious but also versatile enough to pair with various dipping sauces and sides.

Ingredients

Scale
  • 2 ½ pounds split chicken wings
  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 3 tablespoons light brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 3 garlic cloves (minced)
  • 1 teaspoon cumin (divided)
  • 1 teaspoon kosher salt (divided)
  • 1 teaspoon smoked paprika (divided)
  • 1/2 teaspoon black pepper (divided)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cornstarch (for thickening marinade)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped parsley for garnish

Instructions

  1. In a large bowl, whisk together the soy sauce, olive oil, light brown sugar, lime juice, minced garlic, cumin, smoked paprika, and black pepper.
  2. Reserve ⅓ cup of marinade; pour the rest over the chicken wings in a resealable bag or container. Marinate in the refrigerator for at least 1 hour or overnight.
  3. Preheat oven to 450°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack with cooking spray.
  4. Remove wings from marinade and pat dry. Let sit at room temperature for about 20 minutes.
  5. Coat wings in a mixture of all-purpose flour and cornstarch mixed with additional spices.
  6. Place coated wings on the wire rack and bake for about 20 minutes; flip and bake an additional 15–20 minutes until browned.
  7. Heat reserved marinade in a saucepan to thicken; toss hot wings in sauce before serving.

Nutrition