Sticky Asian chicken wings are the ultimate finger foods, offering a perfect blend of sweet, savory and tangy flavor. These wings are coated in luscious glaze made with soy sauce, honey, garlic and ginger, creating a caramelized exterior, while keeping the meat tender and juicy. Whether you¡¯re hosting a party, enjoying game day or craving a flavorful appetizer, these wings are sure to impress. Serve them with a sprinkle of sesame seeds and fresh green onion for added crunch and color - just be prepared for them to disappear fast!
INGREDIENTS:
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? 2 pounds chicken wings, split into drumettes and flats
? 1 tablespoon vegetable oil
? Salt and pepper, to taste
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For the Sauce:
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? 1/3 cup soy sauce
? 1/4 cup honey
? 2 tablespoons brown sugar
? 2 tablespoons rice vinegar
? 1 tablespoon sesame oil
? 2 garlic cloves, minced
? 1 teaspoon grated fresh ginger
? 1 teaspoon sriracha (optional, for heat)
? 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
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For Garnish:
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? Sesame seeds
? Chopped green onions
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INSTRUCTIONS:
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1. Prepare the Chicken Wings: Preheat your oven to 400¡ãF (200¡ãC). Line a baking sheet with aluminum foil and place a wire rack on top. Pat the chicken
wings dry with paper towels, then toss them with vegetable oil, salt, and pepper. Arrange the wings in a single layer on the rack.
2. Bake the Wings: Bake for 40-45 minutes, flipping the wings halfway through, until they are golden brown and crispy.
3. Make the Sauce: While the wings are baking, prepare the sauce. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame
oil, garlic, ginger, and sriracha (if using). Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Stir in the cornstarch slurry
and continue cooking until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
4. Coat the Wings: Once the wings are done baking, transfer them to a large mixing bowl. Pour the sticky sauce over the wings and toss until they are evenly
coated.
5. Broil for Extra Stickiness (Optional): For an extra caramelized finish, return the coated wings to the baking sheet and broil on high for 2-3 minutes,
watching closely to prevent burning.
6. Serve: Transfer the wings to a serving platter and sprinkle with sesame seeds and chopped green onions. Serve immediately with napkins on hand¡ªthese
wings are deliciously messy!
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Sticky Asian chicken wings are irresistible crowd pleasers, perfect for any occasion. Their bold flavor and sticky-sweet glaze will have everyone reaching for seconds!
