Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Sticky Asian Chicken Wings! Imagine crispy, golden-brown wings glazed with a perfect balance of sweet, tangy, and savory sauce that will have everyone at your table begging for more. Whether you're hosting a game night, family dinner, or just craving something irresistibly delicious, these wings are guaranteed to be the star of the show.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken wings cook evenly and become crispy.
- In a large mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk the ingredients together until the honey is fully dissolved and the marinade is well mixed.
- Add the chicken wings to the bowl with the marinade. Make sure all the wings are coated evenly. You can use your hands or a spatula to toss them in the marinade.
- Cover the bowl with plastic wrap or transfer the wings and marinade to a resealable plastic bag. Allow the wings to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top of the baking sheet. This will allow the heat to circulate around the wings and help them become crispy.
- Remove the wings from the marinade and shake off any excess liquid. Arrange the wings in a single layer on the wire rack.
- Bake the wings in the preheated oven for 25-30 minutes, turning them halfway through the cooking time. This will help them cook evenly and develop a nice glaze.
- While the wings are baking, you can prepare a small saucepan over medium heat. Pour the remaining marinade into the saucepan and bring it to a simmer. Cook for about 5-7 minutes until it thickens slightly. This will be your glaze for the wings.
- After 25-30 minutes, check the wings for doneness. They should be crispy and have an internal temperature of 165°F (74°C). If they need more time, continue baking for an additional 5-10 minutes.
- Once the wings are done, remove them from the oven and brush them generously with the thickened glaze. You can also toss them in the glaze for a more even coating.
- Transfer the glazed wings to a serving platter. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
- Serve the sticky Asian chicken wings hot, and enjoy them as a delicious appetizer or main dish!
Tips
- Marinate for Maximum Flavor: Don't rush the marinating process. The longer the chicken wings sit in the marinade (up to 2 hours), the more intense and deep the flavors will be.
- Use a Wire Rack: Placing the wings on a wire rack allows hot air to circulate, ensuring crispy skin on all sides. This technique prevents soggy bottoms and promotes even cooking.
- Watch the Glaze: When reducing the marinade into a glaze, keep a close eye on it. You want it to thicken but not burn. Stir occasionally and remove from heat when it reaches a syrupy consistency.
- Temperature is Key: Always ensure your chicken wings reach an internal temperature of 165°F (74°C) for food safety. Use a meat thermometer to check.
- Garnish Wisely: Fresh sesame seeds and chopped green onions aren't just for looks - they add texture and a burst of fresh flavor that elevates the entire dish.Pro tip: For extra crispy wings, pat the chicken dry before marinating and consider broiling for the last 2-3 minutes to achieve that perfect golden-brown finish!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 110mg
