Crispy baked wings, that are tender and juicy inside, are tossed with the ultimate Asian sticky sauce. They’re savory and sweet, with just a hint of kick, and get enhanced with a good sprinkling of sesame seeds. These wings are just too good… It may be grilling season now, but it’s always wing season. Take a big pile of chicken wings to any get together, and they’re sure to disappear fast. Ever since we posted out popular Garlic Parmesan Wings, we’ve been experimenting with a bunch of new recipes for them. With all of those summer parties coming up, including the 4th of July in a few days, we wanted to share our new favorite with you.
Ingredients for Asian Sticky Wings
Chicken wings – tossed with salt, pepper and oil before cooking Ketchup Oyster Sauce Orange marmalade Honey Dijon mustard Chili sauce – sriracha, sambal oelek or gochujang Sesame seeds & scallions – for garnish
How to Prep Chicken Wings for Cooking
If you buy chicken wings that haven’t been cut for you, you have to prep them first before starting the recipe. Flip the chicken wings over so that they are skin side down. This makes it easier to see the joints. Remove the wing tips (the small pointy end), first and save them for a pot of homemade chicken stock. Once the wingtip is removed, you are left with the wingette (the flat oval shaped part) and drummette (which looks like a mini drumstick), which together look like a “v”. Simply cut it down the center of the joint to separate the wingette from the drummette. You can also buy already pre-cut split wings from the grocery store to save the prep-time.
How to Make Sticky Asian Chicken Wings
- Prep the wings: Cut the wings and pat dry with a paper tower. Toss them with oil and salt and pepper. Let them sit for 10-15 minutes at room temperature before baking. Arrange the wings on a wire rack that has been sprayed with cooking spray. If lacking a wire rack, you can just use a baking sheet lined with aluminum foil sprayed with oil.
- Bake them at high temperature: Place them skin side down on the wire rack and bake for 20 minutes. Flip them and bake another 15-20 minutes.
- Make the sticky Asian sauce: While the wings are baking, combine all of the sauce ingredients (ketchup, oyster sauce, marmalade, honey, mustard and chili sauce) in a skillet. Bring to a low boil and simmer for a few minutes, till the sauce begins to thicken.
- Toss the wings: Add baked chicken wings into the pan and give it a good toss so they’re coated with sauce all over. Take off the heat and garnish with sesame seeds and scallions, if desired.
What to Serve with Asian Chicken Wings
Chicken wings are the ultimate finger food, often eaten alone or as part of a big spread. That being said, we love them as a main course for an everyday meal. You can serve these wings with white or fried rice to keep the Asian theme going. But here are some other great sides for them:
Creole Coleslaw Rainbow Pasta Salad Mexican Street Corn Salad Squash Casserole Dirty Rice
Storing Leftovers
If you happen to make a big batch, you can refrigerate the leftovers for 3-4 days in an airtight container. Reheat wings in the oven at 350 degrees until the skin crisps up again, about 7-10 minutes. So there you go, our new favorite chicken wing recipe. Take a big batch to your next cookout and watch them disappear. Remember to keep on following GypsyPlate, we have plenty more recipes coming your way. Also check our other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you. In the mean time, keep on cooking, and have fun this potluck season!
Sticky Asian Wings, on our Gypsy Plate… enjoy!
Try these other fun party foods!Greek Chicken SouvlakiCreole ColeslawCrack ChickenSurf & Turf NachosMexican Corn SaladLoaded Hummus DipSmoked Salmon Flatbread
