Ginger-Scallion Chicken Wings
Martha Stewart, chicken wings
M.C. Suhocki / TODAY
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You only need 5 ingredients for Martha's amazing ginger-scallion wings.

Martha's chicken wings tip: Buy whole wings, with the tips intact. Besides making a better presentation, the tips give you something to hold onto while eating the wings, and they turn wonderfully crunchy in the oven (for the last bite).


    • 1/4 cup safflower oil, plus more for baking sheets
    • 3 pounds whole chicken wings (about 32), patted dry
    • Coarse salt
    • 8 large scallions, trimmed and sliced
    • 1/4 cup finely chopped peeled fresh ginger (from a 4-inch piece)
    • Toasted sesame seeds, for sprinkling


Preheat oven to 450º F. Lightly oil 2 rimmed baking sheets, and divide wings between sheets in a single layer; season with salt. Bake until golden brown and cooked through, flipping chicken and rotating sheets halfway through, about 35 minutes.

Meanwhile, in a food processor, process scallions, ginger, 1 teaspoon salt, and oil until smooth. Transfer wings to a large bowl, add scallion paste, and toss to coat. Return wings to sheets, and bake just until set, about 10 minutes. Sprinkle with sesame seeds and serve.

Recipe reprinted from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails.

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