Sticky Asian Chicken Wings
User Reviews
5
Sticky Asian Chicken Wings
Description
Sticky Asian Chicken Wings combines classic wing crisping techniques with a rich, sweet, and savory sticky glaze. Baking the wings with baking powder sets the stage for crispy skin, while the broiling stage with the oyster sauce-based glaze caramelizes the wings, lending a glossy, tender surface. The orange marmalade and honey contribute sweetness, Dijon mustard adds depth, and chili garlic sauce provides a moderate heat and tang. This layered glaze is complemented by the crunch of toasted sesame seeds and freshness from sliced green onions.
The wings are perfect to serve as a finger food during gatherings or as a flavorful snack. The balance of sticky sweetness with umami and heat is suited for pairing with a mild side or as part of a larger meal.
Patting the wings dry and using baking powder helps achieve crispiness without frying. Broiling brings the glaze to a beautiful, sticky finish in minutes. The recipe does not specify storage, but these wings are ideally served fresh to maintain crisp texture.
Ingredients
- 2 ½ pounds chicken wings or drumettes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 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 sesame seeds toasted
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.
User Reviews
Overall Rating
5
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