Sticky Chicken Wings
User Reviews
5.0
9 reviews
Excellent
Sticky Chicken Wings
Report
Sticky chicken wings make a great appetizer or dinner for the entire family! Eat them mild or add a little spice for spicy Asian chicken wings!
Share:
Ingredients
For the chicken wings
- 1 ½ lbs chicken wings (about 12 pieces)
- ¼ cup all purpose flour
- 1 TBS baking powder
- ½ tsp garlic powder
- ½ tsp salt
For the sauce
- ¼ cup soy sauce
- 2 tsp sesame oil
- 1 tsp lime juice
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 tsp cornstarch
Instructions
To make wings
- Start by preheating your oven to 425°F and line a baking rack with parchment paper. Then place an oven safe wire rack on top of the parchment paper.
- Pat the chicken wings dry with a paper towel.
- In a large bowl, combine chicken wings, flour, baking powder, garlic, and salt. Toss wings in and combine.
- Spread the chicken wings out on the prepared baking rack. Bake them in the preheated oven for 25 minutes then flip the wings, ideally while still in the oven so you don’t lose the heat. After flipping, bake for another 20-25 minutes or until the outside of the wings is crispy.
To make the sauce
- When you have about 5-10 minutes before the wings are done, make your sauce. Combine the soy sauce, sesame oil, lime juice, grated garlic, grated ginger, and cornstarch in a small saucepan over medium-high heat. If using siracha, honey, or brown sugar (see notes), add it here as well.
- Heat, whisking occasionally, until the mixture has thickened and has the consistency of warm caramel sauce— about 5 minutes.
- Transfer the sauce to a large bowl. Add the hot wings and toss to combine.
- Garnish with sesame seeds and parsley, if desired.
Notes
- Make it sweet. Add two teaspoons of honey or brown sugar to the sauce in the saucepan before cooking for a sweeter wing.
- Make it spicy. Add 1/2 to 1 tsp of siracha to the sauce before cooking depending on how spicy you like your wings. Or make it sweet and spicy by adding both brown sugar (see above) and siracha.
- Keep the sauce on the stove over low heat to keep warm until the wings are done. Don’t cook it too early or you’ll end up with a congealed mess.
- Refrigerate wings in an airtight container for up to five days. Place in a cold oven on a parchment lined baking sheet, set to 425 degrees, and let them to come to temperature with the oven for reheating.
Nutrition Information
Show Details
Calories
89kcal
(4%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
390mg
(16%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
45IU
(1%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12wings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 390mg | 16% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
