Sticky Asian Chicken Wings
User Reviews
5.0
51 reviews
Excellent
Sticky Asian Chicken Wings
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Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
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Ingredients
- 2 ½ pounds chicken wings or drumettes
- Kosher salt and freshly ground black pepper to taste
- 1 ½ tablespoons baking powder
- ⅓ cup oyster sauce
- ⅓ cup ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon Chili garlic sauce or more, to taste
- 3 green onions thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
- Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
- In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
- Preheat oven to broil. Line a baking sheet with aluminum foil.
- In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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