• ½ cup lite soy sauce
• 1 teaspoon porchini powder
• 2 tablespoons lite brown sugar
• 2 tablespoons garlic, minced
• 1 tablespoon honey
• 3 pounds chicken wings
• 2 green onions, thinly sliced
• 1 tablespoon Furikake
Combine all marinade ingredients in a bowl and mix well. Set aside.
Trim off the tips of the chicken wings. Combine marinade and chicken wings in a large Ziploc bag for at least 10 hours or overnight to thoroughly marinate.
Preheat oven to 400°F.
Remove the wings from the marinade, discarding the liquid.
Place wings on a shallow roasting pan, do not overcrowd pan. Roast for 20-25 minutes, skin should be caramelized and crispy and the juices should run clear.
Garnish wings with green onion and Furikake.
Recipe created by St. Francis Executive Chef Bryan Jones