Sticky Asian Chicken Wings

Chicken/Fall CSA Week 6

Sticky Asian Chicken Wings

  • 1.5 kg chicken wings
  • 2 TBSP baking powder
  • 3/4 TBSP salt
  • 1/2 TSP pepper
  • 3 TBSP chopped green onions

Sticky Asian Sauce:

  • 1 TSP vegetable oil
  • 1 inch ginger, peeled and minced
  • 1 TBSP sweet chili sauce
  • 2 TBSP honey
  • 4 TBSP brown sugar
  • 5 TBSP soy sauce
  1. Preheat oven to 250 degrees. Dry the wings with paper towels then place in a large bowl with the baking powder, salt and pepper. Toss to combine.
  2. Place in a single layer on the rack, skin side up. Cook for 30 minutes in the oven.
  3. After 30 minutes, turn the oven up to 425 degrees. Rotate the tray and place on a higher shelf in the oven for 45-50 minutes until the wings are golden brown and crispy. Take out of oven to cool.
  4. Place all the sauce ingredients into a saucepan, stir and bring to a boil. Allow to bubble and thicken for 5-10 minutes then turn off heat.
  5. Place the wings in a large bowl and carefully pour the sauce over them. Toss to combine then sprinkle with green onion.

Serve with fresh veggies such as chopped carrots, celery, radishes, broccoli, and peppers.

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