We are well into spring here in the West Coast, so it’s time to fill the garden with tomatoes, peas, and broccoli.
These green onions have been in the soil since fall. They didn’t get eaten in the winter because I was waiting for them to get bigger. I thought they were yellow onions! Doh! That wasn’t a problem because I love green onions! After I pulled them out, I used them right away for lunch.
Green onions go well with just about any salty recipe. I use them for fried rice, rice soup, steamed fish, fried noodles, and to garnish meat. Today, I decided to have them with chicken wings and a side of brussel sprouts.
Soy Ginger Chicken Wings
Vinegar (or another acidic liquid like orange juice)
Garlic, diced or chopped
Ginger, diced or chopped
Green onions, diced
- Mix all marinade ingredients together. I don’t measure and just do it to taste.
- Add chicken wings to sauce and marinade in refrigerator for 15 minutes to 2 days. It’s totally fine if you don’t marinade it for a long time, but the longer you let it sit, the better it gets!
- Heat up a pan, add oil, and cook chicken wings for about 20 minutes on medium heat.
- Garnish with sesame seeds and green onions.