Get Tailgate-Ready with These Ginger-Scallion Wings

"I never know when recipe inspiration will strike. The idea for today's ginger-scallion chicken wings came to me while I was having dinner in New York's Chinatown. This finger food is completely addictive and the recipe is one of the easiest I've ever created. All you'll need to do is bake your chicken wings and combine ginger, scallions, and oil in a food processor. Once ready, simply toss chicken in the sauce and serve. These tart and spicy wings will be a guaranteed hit at your next tailgate (but they'll be just as good if eaten at your dinner table!)."

-- Everyday Food's Sarah Carey

Ginger-Scallion Wings

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1/4 cup vegetable oil, plus more for pans
4 pounds chicken wings, cut in half at joint (wing tips removed)
8 large scallions, trimmed and sliced
1/4 cup chopped peeled fresh ginger

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1. Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.

2. Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.

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