- 1/2 cup low-sodium soy sauce*
- 1 Tbsp. brown sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. sriracha/hot sauce
- 1 Tbsp. sesame oil
- 1 and 1/2 tsp. hoisin
- 2 tsp. garlic powder
- 1 tsp. fresh minced ginger (or 1/2 tsp. dried ground ginger)
- Mix liquids together in a medium-sized bowl then whisk in garlic powder and ginger.
- Place chicken wings in a large baggie, pour marinade in and let it marinate in the fridge for 2 hours or overnight.
- Cook chicken wings with your favorite method.
Bake at 450°F until they reach an internal temperature of 165°F, about 40 minutes, flipping them halfway though.
Prepare grill for direct grilling over medium heat, around 350°F. Cook around 20-25 minutes total, flipping and adjusting placement as needed.
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*You may notice that the nutritional info for this recipe shows the sodium as being quite high. That’s because the dietary numbers for this website are calculated under the assumption that you will consume the full serving of food. For marinades though, you don’t actually consume the full portion. We’re not sure how to calculate the numbers differently. However, we estimate that about one quarter of the marinade is actually absorbed by the chicken and consumed. You can therefore reduce the amounts with that in mind.