SOMA Living August 2025

RECIPE OF THE MONTH

INGREDIENTS CRISPY ASIAN CHICKEN WINGS Prep Time: 10 mins • Marinating Time: 4 hrs Cook Time: 1 hr • Servings: 4 Sticky, sweet, spicy, and crispy Asian chicken wings are perfect party fare. They’re marinated to be extra tasty and juicy and baked in the oven to be extra easy! 2 lbs chicken wings, tips removed and separated into drummettes and wings 2 cloves garlic, smashed 1 1/2 inch piece ginger, coarsely chopped 1 lime, zested and juiced 2 Tbsp light brown sugar, packed 2 Tbsp chili garlic sauce 2 Tbsp unseasoned rice vinegar 2 Tbsp soy sauce 3 Tbsp hoisin sauce 1 1/2 tsp kosher salt 3 Tbsp sesame oil *sliced scallions, lime wedges, and sesame seeds for garnish

INSTRUCTIONS

1. Whisk all the ingredients (expect wings and garnish) together in a bowl. 2. Place the chicken wings in a large Ziploc bag and pour marinade over. 3. Seal and turn several times to coat. 4. Chill at least 4 hours, but overnight is ideal. 5. The following day preheat oven to 350 degrees and place chicken wings on a non stick foil lined sheet sheet tray, reserving marinade. 6. Bake for 1 hour, or until cooked though and browned. Turn the wings a couple times as they cook to prevent sticking and promote even cooking. 7. Strain the reserved marinade into a saucepan over med/high heat.. Add 1/2 cup water to the pan and bring to a boil. Boil 10 minutes. Start with 1/2 cup water and add more if the sauce gets too thick. 8. Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.

RECIPE NOTES Recipe yields about a dozen wings . • I’ve found that marinating the wings overnight makes for a super tender and flavorful bite. • Like your wings with more heat? Add a splash of Sriracha to dial it up. • Turn, turn, turn those wings as the bake so they don’t burn and cook evenly. • They’re perfect served with a sprinkle of sesame seeds, scallions, and a squeeze of lime for added flair. • If you’re feeling saucy, cook the reserved marinade down to serve on the side or drizzled over the top. This is one of those times when less isn’t more.

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

AUGUST 2025 | SOMA LIVING 11

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