Asian-Style Sticky Wings
Wings are my "go-to" for any get-together. There are so many different ways you can prepare them.
Equipment
- 2 mixing bowls Large
- 3 sheet pans 1/2-size with wire racks
- aluminum foil
- 1 pair of tongs
- plastic wrap
- 1 saucepan 3-quart
- 1 chef's knife
- 1 cutting board
Ingredients
- 3 packages chicken wings approx. 2 1/2 pounds
- 4 tbsps five-spice powder
- 2 tbsps ground cumin
- 2 tbsps sweet paprika
- 2 tbsps garlic powder
- 2 tbsps onion powder
- 2 tbsps kosher salt
- 1 tsp black pepper Freshly ground
- 1/3 cup vegetable oil
- 3/4 cup soy sauce Low-sodium
- 1 tbsp fresh ginger Minced
- 1 tbsp garlic Minced
- 1 Fresno chili Seeded and minced
- 3/4 cup light brown sugar Lightly packed
- 3 tbsps honey Organic
- Garnishes:
- 1/2 cup roasted salted peanuts Roughly chopped (optional)
- 1/4 cup green onions Thinly sliced on the bias, and/or cilantro leaves
Instructions
- Preheat oven to 375°F.For the marinade, use a large mixing bowl, add the five-spice powder, ground cumin, sweet paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, and vegetable oil. Whisk to combine.Transfer the wings to the mixing bowl and toss with the marinade; make sure all the wings are coated. Cover the bowl tightly with plastic wrap, then transfer to the refrigerator for 30 minutes.For the sticky sauce, add low-sodium soy sauce in a small saucepan. Next, add the garlic, ginger, Fresno chili, light brown sugar, and honey, and whisk to combine. Turn the heat to medium-high until the sauce comes to a bubble. Reduce the heat to medium, stirring occasionally, and simmer until it reduces by a little more than half, about 20 minutes.While the sauce is simmering, remove the marinated wings from the fridge. On a rimmed baking sheet, foil-lined, place a wire rack; use tongs to arrange the wings. The excess marinade will drip down onto the sheet pan.After the excess wet rub comes off the wings, arrange them on 2 similar sheet pans also lined with foil and wire racks. Spread the wings out so they do not touch. This lets the oven heat flow around the wings and will cook evenly.For this next step, keep the oven door slightly ajar during the broiling process. Keep a close eye on the wings to prevent any of the sugars in the marinade from burning.Bake the wings for 35 minutes, turning them over halfway through. Switch the oven to broil. Broil for 5 minutes to get caramelization on the wings. Flip them over and broil for another 5 minutes.Once the wings come out of the oven, transfer them to a large mixing bowl and pour the sweet-and-spicy sticky sauce over them. Using tongs, toss until 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 eat just one.There you have it, my Asian-Style Sticky Wings.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
