Easy Sticky Asian Wings
By
Mary Ann F
@Mary619
19
These easy sticky Asian wings are a huge hit with my friends and family. I dare you to not lick your fingers between wings. Seriously, they're addicting!
The recipe posted serves my family of 3 and I usually serve the wings with jasmine rice and steamed veggies. This recipe can easily be doubled for the perfect game-day appetizer.
The recipe posted serves my family of 3 and I usually serve the wings with jasmine rice and steamed veggies. This recipe can easily be doubled for the perfect game-day appetizer.
Ingredients
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2 to 3 lbchicken wings (split at the joints)
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MARINADE
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1/2 cKikkoman teriyaki sauce
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1/4 choney
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3 Tbspbrown sugar
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3 cloveminced garlic
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1-2 Tbspsesame oil
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1/2 tspcrushed red pepper flakes (or to taste)
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1/2 tspblack pepper
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1/2 tspground ginger powder (or 1/2 tsp grated ginger)
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GARNISH
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·sliced green onions
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·sesame seeds
How to Make Easy Sticky Asian Wings
- Preheat oven to 350°F and line baking sheet with foil.
- Wash, pat dry then disjoint chicken wings. Set aside the wings and prepare sauce.
- Mix the first 8 ingredients in a well sealed 1 gallon ziplock bag. Once combined, add wings and thoroughly coat with the marinade. TIP: Marinating the chicken in the fridge for 1 to 24 hours is completely optional but not necessary.
- Lay wings in an even layer on foil lined baking sheet. Bake for 25 minutes then flip wings over, baking for another 25 minutes.
- Transfer to serving dish immediately as the sauce is quite sticky and the chicken may stick to the foil.
- Garnish with sliced green onions, sesame seeds and enjoy!
About Easy Sticky Asian Wings
Course/Dish: Chicken Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
