instructions Rub each wing with ground ginger, and run under luke warm water. Pat dry and place in medium bowl, cover with buttermilk and the refrigerator and marinate for up to 2 hours, but no less than 1 hour.
instructions Remove the wings from bowl and pat dry on paper towel lined plate.
instructionsFor the Marinade: In a medium separate bowl combine soy sauce, sesame oil, fresh minced garlic, ground ginger, honey and salt and pepper and whisk until combined.
ingredients 2 teaspoons ground ginger Salt and pepper
instructions Meanwhile, rub the remaining 2 teaspoons ground ginger, salt and pepper into the wings.
instructions Place wings in another clean, larger bowl, and pour the marinade onto them. Make sure to use a bowl shallow and narrow enough to submerge the wings. Marinate for minimum of 4 hours, and up to overnight.
ingredients 1/4 cup fresh mint (finely chopped) 2 cups full-fat yogurt (not Greek) 1 teaspoon all-spice 1/8-1/4 teaspoon cayenne pepper salt and pepper to taste
instructionsFor the Yogurt Dipping Sauce: Chop the fresh mint and add all spice, cayenne, salt and pepper to the plain yogurt in a small bowl. Mix well and refrigerate overnight.
instructions Place wings in casserole baking dish to keep them close together, and bake the wings at 400F for 40 minutes up to 1 hour, depending on your oven and how many wings you have. Baste the wings with the marinade from the pan every 15 minutes- this will keep them moist and crispy. This is especially helpful if your baking dish/pan is very shallow and the extra marinade cannot soak through the wings.
instructions Let cool and serve with yogurt sauce for dipping.