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Chicken Wing Marinade

This easy and flavorful Chicken Wing Marinade adds a sweet and salty flavor to oven baked, grilled or air fried chicken wings!
Total Time2 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

Marinade

  • 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

Chicken Seasoning

  • 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

  • In a large bowl, whisk together soy sauce, olive oil, brown sugar, lime juice, garlic, 1 teaspoon each of cumin, salt and paprika, and ½ teaspoon black pepper. Remove ⅓ cup of marinade and set aside.
  • Place wings in a gallon size resealable plastic bag or large airtight container. Pour marinade over chicken wings and toss to coat. Place in the fridge for at least 1 hour or overnight.
  • When ready to cook the wings, preheat the oven to 450℉. Line a large baking sheet with foil and place a wire rack on top. Liberally spray the wire rack with cooking spray.
  • Remove from the marinade and liberally pat dry with paper towels. Let the wings sit at room temperature to dry the surface for 20 minutes. This is very important for crispy wings.
  • While the wings are coming up to room temperature, whisk together flour, 2 tablespoons of cornstarch, and 1/2 teaspoon each of cumin, paprika, kosher salt and black pepper in a large bowl or resealable plastic bag. Add the dried wings to the flour mixture and toss to coat. Shake off any excess flour.
  • Place the wings on the wire rack in a single layer, making sure there is a little space between them so they cook and brown evenly. Bake for 20 minutes, then turn them over and bake for another 15-20 minutes, until cooked through and browned.
  • While the wings are baking, heat the reserved marinade in a small saucepan. Whisk in the remaining 1/2 teaspoon of cornstarch until smooth. Bring to a boil for 1 minute until thickened.
  • Add the hot wings to a large bowl. Pour the thickened marinade over the wings and toss to coat evenly. Garnish with chopped parsley and serve immediately with your choice of dipping sauces.

Notes

Store leftover wings in an airtight container in the fridge for up to 5 days. Wings are best reheated in an oven, toaster oven or air fryer to re crisp the skin. Air fry at 400 degrees for 5-7 minutes for best results.

Nutrition

Serving: 4wings | Calories: 374kcal | Carbohydrates: 15g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 1380mg | Potassium: 237mg | Fiber: 1g | Sugar: 6g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

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