Best Sticky Sweet Asian Chicken Wings Recipes

STICKY AND CRISPY ASIAN CHICKEN WINGS

Sticky AND Crispy Asian Chicken Wings image

These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!

Provided by Nicky Corbishley

Time 1h40m

Number Of Ingredients 14

Ingredients

1.5 kg chicken wings
2 level tbsp aluminium-free baking powder ((It has to be baking powder, NOT baking soda) - see further notes on baking powder below)
¾ tsp salt ((make sure it's regular table salt))
½ tsp pepper
3 tbsp chopped spring onions/scallions
1 tsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger (peeled and minced)
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
2 cloves garlic (peeled and minced)

Steps:

Preheat the oven to 120C/250F and place a rack on a large baking tray.
Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Protein 3 g, Fat 3 g, Cholesterol 15 mg, Sodium 188 mg, Sugar 2 g, ServingSize 1 serving

STICKY CHINESE CHICKEN WINGS

Sticky Chinese Chicken Wings image

Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

Provided by Nagi | RecipeTin Eats

Categories Appetizer Finger Food Main Party Food Snacks

Time 1h

Number Of Ingredients 17

Ingredients

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
1/2 tsp sesame oil (, toasted )
2 tbsp lemon juice
2 tbsp Chinese cooking wine ((Shaoxing wine, sub Mirin, dry sherry))
2 tbsp soy sauce (, light or all purpose)
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup (or Aussie tomato sauce)
1 tbsp chilli garlic sauce (or sambal oelek (adjust spiciness to taste))
4 cloves garlic (, minced)
1 tbsp ginger (, finely grated)
1/2 tsp five spice powder
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

Steps:

Mix Marinade ingredients.
Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
Preheat the oven to 180C/350F.
Line baking tray with foil then greaseproof paper (you'll thank me later).
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g

STICKY BAKED CHICKEN WINGS

Sticky Baked Chicken Wings image

Provided by Giada De Laurentiis

Categories appetizer

Time 3h50m

Yield serves 4

Number Of Ingredients 10

Ingredients

2 pounds chicken wings, split and tips discarded
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice, from 1 lime
3 tablespoons clover honey
1 tablespoon Korean chili paste
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
1 clove garlic, peeled and smashed

Steps:

For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
Preheat the oven to 425 degrees F.
Spread the wings on a rimmed baking sheet and bake for 20 minutes.
For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

ASIAN STICKY WINGS

Asian Sticky Wings image

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 or 2 servings

Number Of Ingredients 19

Ingredients

Vegetable oil, for deep-frying
7 jumbo chicken wings
1 cup potato starch or cornstarch
1 cup Fry Mix, recipe follows
1/2 cup Sticky Wing Sauce, recipe follows
1 green onion, chopped
1 tablespoon minced garlic, fried
1 teaspoon sesame seeds
3 cups potato starch or cornstarch
1 cup all-purpose flour
1/2 cup granulated garlic
1/4 cup shichimi togarashi (see Cook's Note)
2 cups ketchup
1 cup mayonnaise
1/2 cup honey
1/2 cup hot chili sauce, such as Sriracha
1/4 cup garlic chili oil (see Cook's Note)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce

Steps:

Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.