Directions:
- Combine the honey, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
- Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan. Bake the wings, basting with the marinade every 10 minutes during the first 30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.78 Kcal (2402 kJ) | ||
| Calories from fat | 283.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.54g | 49% | |
|---|---|---|---|
| Cholesterol | 285.71mg | 95% | |
| Sodium | 2066.24mg | 86% | |
| Potassium | 500.46mg | 11% | |
| Total Carbs | 25.67g | 9% | |
| Sugars | 22.19g | 89% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 47.55g | 95% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 5mg | 28% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 211.01 Kcal (883 kJ) | ||
| Calories from fat | 104.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.6g | 49% | |
|---|---|---|---|
| Cholesterol | 105.07mg | 95% | |
| Sodium | 759.86mg | 86% | |
| Potassium | 184.04mg | 11% | |
| Total Carbs | 9.44g | 9% | |
| Sugars | 8.16g | 89% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 17.49g | 95% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 1.8mg | 28% | |
| Calcium | 26.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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