Wings are my “go-to” for any type of getting together. There are so many different ways you can prepare them. These Asian-Style Sticky Wings are my favorite. Let’s start with the fresh produce I picked up from the farmers’ market.
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, whisk, 3 (1/2-size) sheet pans with racks, aluminum foil, tongs, plastic wrap, 1 (3-quart) saucepot
3 packages of chicken wings (approx. 2 1/2 pounds)
4 tablespoons of five-spice powder
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of garlic powder
2 tablespoons of onions powder
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
1/3 cup of vegetable oil
3/4 cup of soy sauce, low-sodium
1 tablespoon of fresh ginger, minced
1 tablespoon of garlic, minced
1 Fresno chili, seeded and minced
3/4 cup of light brown sugar, lightly packed
3 tablespoons of honey, organic
1/2 cup of roasted salted peanuts, roughly chopped (optional)
1/4 cup of green onions, thinly sliced on the bias and/or cilantro leaves
Preheat oven to 375-degrees F.
For the marinade, start with a large mixing bowl, add Five-Spice powder, ground cumin, sweet paprika, garlic powder, onion powder, Kosher salt, freshly ground black pepper, and vegetable oil, whisk to combine.
Transfer all the wings into the mixing bowl and toss with the marinade making sure all the wings are well coated. Cover the bowl tightly with plastic wrap and transfer to the refrigerator for 30 minutes.
For the sicky sauce, start by adding the low-sodium soy sauce into a small saucepot. Next, add the garlic, ginger, Fresno chili, light brown sugar, and honey, whisk to combine. Turn the heat to medium-high until the sauce comes to a bubble. Reduce the heat to medium, stirring occasionally, simmer until it reduces by a little more than half, about 20 minutes.
While the sauce is simmering remove the marinaded wings from the frig. On a rimmed baking sheet pan covered in foil with a wire rack in place, using a pair of tongs, arrange all the wings onto the rack and allowing all the excess marinade to drip off and down onto the sheet pan
After the excess wet rub has dripped off of the wings, arrange the wings on 2 similar sheet pans also covered in foil with racks. Spread the wings out where they do not touch each other. This will allow the heat from the oven can flow all around the wings and they will cook evenly.
Tip: For this next step, keep the oven door slightly ajar during the broiling process. Keep a close eye on the wings so they don’t burn from the sugars in the marinade.
Bake the wings for 35 minutes turning the wings over halfway through. Switch the oven to the broil setting. Broil for 5 minutes getting a good caramelization on the outside. Flip them over and broil for another 5 minutes.
Once the wings come out of the oven, transfer them into a large mixing bowl and pour that wonderful sweet and spicy sticky sauce all over the wings. Using a pair of tongs, toss until all the wings get completely coated.
Arrange all the Asian-Style Sticky Wings onto a large serving platter. Garnish with chopped peanuts and thinly sliced green onions and/or cilantro. These wings are sweet from the brown sugar, slightly salty from the soy sauce, sticky from the honey, and spicy from the Fresno chili. I promise you won’t be able to each just one.
There you have it, my Asian-Style Sticky Wings.