Asian Sticky Wings with a Little Kick!
(Photo by me)
- 2 lbs.
- chicken wings and drumettes
- 1 cup
- regular soy sauce, you can sub light/low sodium but then may need salt
- 2 cups
- dark brown sugar
- 1 Tbl.
- garlic powder
- 1 Tbl.
- ginger powder
- 1/2 tsp.
- cayenne powder, more if you love it really hot!
- small thin red hot chili peppers, or as desired for heat
- finely chopped shallot
Preheat oven to 400 degrees.
Place chicken, peppers (whole), and shallots into deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken.
Place in oven for 1 1/2-2 hours or until chicken is extremely tender and sauce is sticky, turning chicken 3 times, carefully!, and stiring and basting after turning.
*IMPORTANT: Due to the hot cooked sugar, chicken and sauce will be VERY hot! Be careful and let chicken sit for at least 15-20 minutes before serving.
After resting, they can be transferred to a crock pot on low to keep warm.
Extra sauce can be served on the side for dipping.
Eating the peppers are for the brave!
(*Do not bake for less time or they will not be nearly as good. Baking time is important.)