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CHICKEN - Baked Chicken Wings with Octo Vinaigrette


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Rate this recipe 4.8/5 (4 Votes)


  • 3 pounds chicken wings, cut in two with tips snipped off
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 fresh bird’s eye-chili, seeded and chopped
  • 1/4 cup rice wine vinegar
  • 1/4 cup usukuchi (light soy sauce)
  • 2 tablespoons grapeseed or other neutral oil
  • 1/4 teaspoon Asian sesame oil
  • 1 1/2 tablespoons sugar
  • Fresh ground black pepper
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Adapted from


Step 1

1. Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray. Place the chicken wings on the baking sheet in a single layer. Bake for 30-35 minutes, until golden brown, turning the chicken wings over halfway during cooking process. While chicken is baking, make the vinaigrette.

2. Combine the rest of the ingredients in a lidded container and shake well to mix. This will keep in the fridge for 4 to 5 days.

3. Place cooked chicken wings in a large bowl. Toss with enough vinaigrette to coat.

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