Ingredients
Scale
- 3 pounds chicken wings (flats and drumettes)
- 1 cup fresh strawberries, hulled and quartered
- 1/4 cup low-sodium soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons rice apple cider vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Pat the chicken wings dry and toss them with the salt, black pepper, and garlic powder. Arrange the wings in a single layer on a baking sheet lined with parchment paper or a wire rack and bake for 40-45 minutes, flipping halfway through, until crispy and cooked through.
- Step 2: While the wings bake, prepare the glaze. Combine the strawberries, brown sugar, soy sauce, and rice apple cider vinegar in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook for about 8-10 minutes until the strawberries have softened and begun to break down.
- Step 3: Remove the pan from the heat and carefully transfer the mixture to a blender or use an immersion blender to blend until smooth. Return the sauce to the saucepan over low heat.
- Step 4: Stir the cornstarch slurry (cornstarch and cold water) into the simmering strawberry sauce. Whisk continuously for about 1 minute until the sauce thickens significantly into a glossy glaze. Remove the glaze from the heat and set aside.
- Step 5: Once the chicken wings are finished baking and are crispy, immediately transfer them to a large bowl. Pour the strawberry glaze over the hot wings and toss well until every wing is evenly coated. Serve immediately.
Notes
- Store leftover wings in an airtight container in the refrigerator for up to three days, keeping in mind the glaze will soften the texture slightly upon cooling.
- To revive crispy texture, reheat refrigerated wings in a 350°F oven or an air fryer for 5-8 minutes until warmed through, watching closely to prevent the sticky glaze from burning.
- For a final touch, garnish the finished wings with a sprinkle of toasted sesame seeds and fresh scallions or cilantro to balance the rich, fruity glaze.
- For maximum crunch before coating, ensure your wings are patted bone-dry prior to seasoning, and always toss the hot wings immediately with the glaze straight from the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American