Skip to main content

Winter Warm Up with Savory Baked Chicken Wings

By March 4, 2017April 5th, 2017Savory Cuisine Corner
baked chicken wings recipe

Back in January we featured several tummy-warming comfort food recipes that are perfect for dinners on cold winter nights. All of those savory recipes were loaded with umami taste that would make anyone’s taste buds ‘smile.’

But I have to ask, where were the wing recipes? How could I forget to include wings? Who doesn’t love hot, juicy wings on a chilly night, especially when they are baked (not fried) and are overflowing with More Savory Goodness (MSG, of course!)?  So while there’s still a nip in the air and you don’t mind turning on your oven, give these umami-rich baked chicken wings a try.

Wake up your taste buds from hibernation! Nom. Nom.

Ginger-rific Baked Chicken Wings Recipe

These wings are deliciously sweet (thanks to the ginger and brown sugar) AND spicy (from the serrano chilies). Be sure to test the "heat" of the recipe when adding the chilies.

Course Appetizer, Main Course
Cuisine American
Servings 6


  • 3 lbs chicken wings
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup butter (or vegetable oil)
  • 1/2 cup apple cider vinegar
  • 3 Tbsp soy sauce
  • 3 Tbsp water
  • 1 cup brown sugar
  • 1 tsp MSG (umami seasoning)
  • 1/2 tsp salt
  • 3 serrano chili peppers, minced optional (test for spiciness)
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp sesame seeds, toasted


  1. Preheat oven to 350 degrees F.

  2. Blot chicken wings dry with a paper towel.

  3. Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.

  4. Melt the butter in a large skillet over medium high heat.

  5. Pan fry the chicken wings until well-browned on all sides, about 10 minutes.

  6. Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chili peppers (optional; will add a lot of “heat” to the dish), and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.

  7. Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.

  8. Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.

  9. Sprinkle sesame seeds on the chicken wings before serving.

Recipe Notes

Recipe courtesy of

Sweet and Sour Baked Chicken Wings Recipe

Course Main Course
Cuisine Asian
Servings 6


  • 3 pounds chicken wings
  • Garlic salt to taste
  • 1 tsp MSG monosodium glutamate
  • all-purpose flour


  • 1 cups sugar
  • ½ cup vinegar
  • ½ cup pineapple juice
  • 1 tsp MSG
  • ¼ cup catsup
  • 1 tsp soy sauce
  • 1 tsp salt


  1. Preheat oven to 400 degrees F.
  2. Blot chicken wings dry with a paper towel; sprinkle with garlic salt and MSG. Coat with flour.
  3. Bake in large baking dish for 1 hour.
  4. While wings are baking, mix remaining ingredients (sugar, vinegar, juice, MSG, catsup, soy sauce, salt) in a bowl to make the sweet and sour sauce.
  5. Remove wings from oven; pour sauce over wings and continue baking at a lowered oven temperature (350 degrees F.) for 30 minutes.

Recipe Notes

Recipe courtesy of Cooks. com

More from the MSGdish Savory Cuisine Corner:

Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.

Leave a Reply