The secret here is all in the overnight marinating. Spicy ginger and tart lime make a great pair—and a nice change-up from regular hot wings.

Serves 6


  • 1 pound whole chicken wings
  • 1 cup soy sauce
  • 1/4 cup olive oil
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. minced, fresh ginger
  • 6 garlic cloves, smashed
  • 1 bunch green onions, chopped
  • Cooking spray


    Put the chicken in a large resealable plastic bag. In a bowl, mix together 1/2 cup water, the soy sauce, olive oil, lime juice, ginger, garlic and green onions. Pour the mixture into the bag with the wings. Refrigerate the wings for 2 hours, or overnight.

    Preheat oven to 350. Line a baking sheet with foil and coat with cooking spray.

    Drain the wings and spread out on the prepared baking sheet. Bake, flipping them halfway through, until the wings are cooked through and the skin is crispy, about 25 minutes.

    Reprinted from Country Cooking from a Redneck Kitchen. Copyright © 2016 by Francine Bryson. Photos copyright © 2016 by Sara Remington. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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