asian sticky wings
These sweet/sour wings are crispy and sticky. The perfect combo.
No Image
prep time
15 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 1/2 pounds chicken wings (12 wings)
- 2 tablespoons canola oil
- salt & pepper, to taste
- 1/3 cup shiro miso (white miso)
- 2 teaspoons lime juice, freshly squeezed
- 1 1/2 teaspoons grated ginger
- 1 teaspoon red boat fish sauce
- 1 thai bird chile, minced
- 3 tablespoons turbinado sugar, or light brown sugar
- GARNISHES
- cilantro leaves, roughly chopped
- lime wedges
How To Make asian sticky wings
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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