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- Meat and poultry
- Cuts of chicken
- Chicken wings
Deliciously sticky and perfectly crispy chicken wings. Delicious hot or cold, these wings are perfect for parties! You can use frozen wings but make sure that they are thoroughly defrosted before cooking.
31 people made this
IngredientsMakes: 30 chicken wings
- 30 fresh chicken wings
- 150ml soy sauce
- 200g dark brown soft sugar
- 150ml Crisp 'n Dry cooking oil
MethodPrep:2min ›Cook:30min ›Ready in:32min
- Heat the oven to 200 C / Gas 6.
- Mix all the ingredients together. Place wings on a baking tray.
- Bake for 30 minutes.
The wings can be barbecued, grilled or baked and make great finger food at parties.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
very nice!! my hubby wants this dish everyday of the week now!!!-30 Dec 2014
Very easy recipe, will be making again.-24 Nov 2017
Made a batch of these for boss's birthday (he's from Cincinnati). We ate them cold with all sorts of other US treats. Everybody loved them and Greg keeps asking when I am making some more.-28 Feb 2016
Sticky Chicken Wings
These sticky chicken wings are absolutely delicious. In this recipe, chicken wings are baked until they’re fall off the bone, then they are coated with a sweet and tangy barbecue sauce.
These wings make a fantastic appetizer for your next game-day party. But keep close to the appetizer table you’ll want to make sure you grab one.
For more great recipes for your game-day spread check out this cold buffalo chicken dip , fresh salsa , or these addicting pork riblets .
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- 1 (3 pound) bag chicken wings, tips removed
- 1 cup low-sugar orange marmalade
- 4 teaspoons Chinese five-spice powder
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon sambal oelek, or to taste
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground white pepper
- 1 tablespoon snipped fresh chives (Optional)
- 1 tablespoon sesame seeds (Optional)
Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
Place coated chicken wings in a single layer on the prepared sheet pan.
Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- 1/2 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons gochujang (Korean red pepper paste)
- 5 pounds chicken wings, split
- 1/4 cup canola oil
- Kosher salt
- Thinly sliced scallions, toasted sesame seeds and chopped cilantro, for garnish
- Lime wedges, for serving
In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil season generously with salt and pepper. Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.
Using a slotted spoon, transfer the wings to a clean large bowl discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.
For the pineapple-habanero sauce:
Place all of the ingredients into a blender and blend until smooth. Set aside until ready for use, place into an air-tight container and store in the fridge for up to 7 days or freezer for up to 3 months.
For the sticky jerk chicken wings:
Preheat the oven or grill to 425 F.
In a medium-sized bowl, mix the chicken, jerk marinade and honey.
Place four 18- by 12-inch pieces of heavy-duty aluminum foil on the counter. Divide the chicken wings and place them in the middle of each piece of foil. Top the chicken with sliced limes and red onions.
Bring the two opposite ends of the foil together and fold twice to seal, then fold in the other sides, creating leak-proof packets. Place the foil packets onto a baking tray and place them into the oven or directly onto the grill, close the grill and cook for 40 minutes.
During the last 10 minutes, carefully open the packets (hot steam will escape) and cook under the broiler or increase the grill temperature, to get the wings crispy.
Sticky And Spicy Baked Chicken Wings3 Feb, 2018 Sticky And Spicy Baked Chicken Wings Joanne Rappos appetizers How to make restaurant style wings without the deep fryer and without leaving home homemade wing, sweet and spicy snacks chicken, spicy, wings
These wings tick all the boxes when it comes to what wings should be in my books. Kind of sweet, kind of spicy, kind of tangy with tons of flavour. The marinade takes care of the flavour part really well. The sauce really does the rest when it comes to flavour plus the whole sticky, sweet and tangy part. Totally finger licking and bone licking good!
We demolished these and will be making another batch soon. Wings make the perfect game day food as they are the perfect crowd pleasing finger food. They are also so easy to whip up and cook up pretty quickly too, so you can prep a few batches at a time like I do. Making them baked means less greasy wings and a bit of a healthier choice then deep fried ones. That means you can load up!
I have a big brother and have fond memories of going for wings with him and friends every-week at the same joint on a half price wing night. Every Tuesday was the same deal and I ordered the same two baskets of wings. So many good memories attached to wing night and that makes these guys pretty special to me. These totally go out to my bro who can totally throw down when it comes to eating his fair share of wings and as a group, I really don’t know how that restaurant made money on Tuesday’s wing night. I didn’t lag to far behind in the eating department and still don’t and these definitely hit the spot. Give me bottomless trays of these, a good pour of beer and I’m happy and so is my hubby who also shares the wing love.
A few things about these little guys. When I make them I usually make a double batch of the sauce cause its oh so good and I love tossing them with extra sauce right after they come out of the oven and before serving. Actually that step is a must to achieving extra sticky wings. I also like reserving a bit of the sauce for guests who might like a little sauce on the side. Just like I use to order my wings at the restaurant. I always ordered a little extra sauce on the side for dipping and it’s just the best. Also keep a close eye on those wings when you have them in at the broiler stage because the sweet sauce mixture seriously gets dark and bubbly fast and you don’t want to burn them just a slight char on the edges.
That’s pretty much it. They are a total win even if the team you’re rooting for is not. You definitely have to try these - they are fabulous and definitely do make the extra sauce. You will thank me for it if you do!
Preheat the oven to 180ºC/350ºF.
Place the chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese five spice in a small bowl. Pour the marinade over the chicken wings and mix through. Allow to marinate for 10 minutes.
Line a roasting tray with baking paper or grease well. Pull the chicken wings out of the marinade and place in the roasting tray. Reserve the left over marinade for basting.
Place the chicken wings in the oven. Baste after 15 minutes with half of the left over marinade, then pour the rest of the marinade over the chicken at 30 minutes.
Bake for 40 to 50 minutes until the meat is tender, and the wings are sticky and a gorgeous dark red/golden colour.
Toast sesame seeds in a small frypan over medium-high heat for 1 to 2 minutes (no oil needed). Remove as they start to turn golden brown. Finely chop the green spring onion tips, red chilli, and fresh coriander.
Serve with a sprinkle of sesame seeds, some roughly chopped fresh coriander, finely chopped spring onion tips, and some rings of fresh chilli.
- 20 large chicken drumettes, skinned (about 1 1/2 lb.)
- 2 tablespoons toasted sesame oil, divided
- 5 tablespoons wildflower honey
- ¼ cup unsalted chicken stock
- 2 ½ tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 ½ tablespoons sambal oelek (ground fresh chile paste)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons unsalted roasted peanuts, chopped
Preheat broiler with rack 6 inches from heat.
Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan toss to coat. Broil 13 minutes turn chicken over, and broil 3 minutes.
Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler broil 2 minutes or until lightly charred. Place chicken in a large bowl drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.
Other Recipes You Might Like
The sweet thing about this sticky Asian chicken wings recipe is that you don&rsquot have to go to Asian stores to get the ingredients.
The honey garlic-chili glaze calls for honey, garlic chili sauce (Rooster brand), vinegar and soy sauce. These days, you can get these ingredients easily from the International aisle at any supermarkets, so convenient.
I made one lb of these chicken wings but they are barely enough for two. If you are making them for a party, for example: the coming labor day, or during game day, you should double or triple up the recipe.
They will go very fast, I am very sure of that. Enjoy!
Sticky chicken wings
To make the marinade
Mix together the runny honey, lemon juice, Worcestershire sauce, tomato sauce and the chopped chilli. Add the olive oil and whisk to combine all the ingredients.
Add a little bit more chilli, Worcestershire sauce or any of the other ingredients to taste.
Add the free range chicken wings and leave to marinade in a closed container in the refrigerator for at least half an hour.
Cook until charred and tender in an oven (about 30 minutes at about 180°C) and then grill them for the last few minutes.
Alternatively, you can char-grill them over smouldering coals, making sure they aren't too hot otherwise the marinade will burn before the meat is cooked.
Serve with a garlic and lemon yoghurt dip, made by adding a teaspoon of crushed garlic and some lemon juice to a cup of Bulgarian yoghurt.
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.