If chicken thighs aren’t your favorite part of the bird, you don’t have to ignore this recipe. It can be used for drumsticks or brisket, and according to Rosenhaus, “This is one of my favorite ways to make wings.” However, you may need to adjust the cooking time, especially if you choose a boneless cut or a cut that is significantly smaller or larger than the thigh. Rosenhaus also notes that when making chicken wings, it’s best to add the sauce towards the end of the cooking time, as she points out that “the sauce thickens and caramelizes in the oven, especially if you bake it in thin layers.” It also states that.
advertisement
You can also use gluten-free tamari instead of soy sauce, but in this case you may want to add a little more salt to the marinade. According to Rosenhaus, you can also use the same amount of powdered ginger in place of fresh ginger, but you may need to add a little more because “powdered ginger is much less pungent than fresh ginger.” I was told that there is no.
As for side dishes and accompaniments, Rosenhaus says rice is optional because she feels “this chicken would also be delicious served with noodles, potatoes, or other simple sides.” She says the sesame seeds are mainly included to add color and a slightly nutty flavor, which she describes as “subtle,” so you can omit them if you like.