asian sticky wings
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These sweet/sour wings are crispy and sticky. The perfect combo.
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yield
6 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For asian sticky wings
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2 1/2 lbchicken wings (12 wings)
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2 Tbspcanola oil
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salt & pepper, to taste
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1/3 cshiro miso (white miso)
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2 tsplime juice, freshly squeezed
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1 1/2 tspgrated ginger
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1 tspred boat fish sauce
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1thai bird chile, minced
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3 Tbspturbinado sugar, or light brown sugar
- GARNISHES
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cilantro leaves, roughly chopped
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lime wedges
How To Make asian sticky wings
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1Preheat the oven to 400°. Set a rack over a foil-lined baking sheet. Cut off and discard the tips off the wings. Split the wings.
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2Toss the wings with the oil and season lightly with salt and pepper. Transfer to the baking sheet. Bake for about 40 minutes, turning the wings halfway through, until they are golden, crispy and cooked through
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3While wings bake, combine the rest of the ingredients (except garnishes) in a small saucepan. Add 3 tablespoons of water and cook over medium heat, whisking, until the sugar is dissolved. The glaze should be smooth and slightly thickened.
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4Brush the glaze on all the wings (both sides) and bake for another 10 minutes, until they're golden brown and sticky. Transfer to a serving platter, garnish with the chopped cilantro. Serve with lime wedges alongside.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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