Sweet & Spicy Asian Chicken Wings

Yaminah Sutton

By
@minahsfoodlife

It is a quick to prepare and has easy cleanup. I came up with this after eating honey chicken wings and finding out that Teriyaki sauce is made with soy. I ran out of mirin and decided to experiment. It has low sodium compared to usual soybased items because I try not to use salt because of my mom. She still can't eat a lot but she can at least have a few. Everyone Loves it.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

CHICKEN SEASONING

56 oz
chicken wings, bag
garlic powder, (to taste)
black pepper, (to taste)

SAUCE

1 c
rice vinegar
1 c
rice wine (or white wine, sutter home pinot grigio preferred)
2 c
soy sauce, low sodium
1 3/4 c
honey (subsitiutes with sugar or agave)
red pepper flakes, to taste (spicyness preferred)

Directions Step-By-Step

1
Pre-heat oven to bake at 400°.
2
In a non-stick cooking cooking dish, mix in all ingredients.
3
Cover with glass lid and Cook for about 30 minutes
4
After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.
5
Optional: Add more honey along with season mix for stronger taste.
6
Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*
7
Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.
8
Let cool down and place in serving bowl with some sauce.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy