Sticky Asian Chicken Wings

Sweet, sticky, and tangy baked chicken wings

I love anything that you can eat with your hands, preferably off of a bone, and am a firm believer that chicken wings should be enjoyed year round and not just on game days. As far as weeknight meals go, chicken wings or drumettes should be a go-to: they're inexpensive, quick-cooking, and loved by kids and adults. This recipe (lightly adapted from Smitten Kitchen) couldn't be easier. Just whisk the ingredients for the sauce, toss with the wings, and baked on a sheet pan until caramelized and sticky. It takes about 3 minutes of active time and about 40 minutes until dinner is ready. While they're baking, I suggest making this ginger-miso salad as an accompaniment.


More Chicken Wing Recipes:
- Sweet & Spicy Asian Chicken Wings
- Grilled Chicken Wings with Jalapeño Yogurt Dip
- Baked Buffalo Wings with Blue Cheese Dip
- Grilled Honey-Lime-Sriracha Wings


Sticky Asian Chicken Wings:
Ingredients
- 1 1/2 lbs. chicken wings or drumettes
- 1 scallion, thinly sliced
- 1 1/2 tbsp. sesame seeds, toasted
- 1 garlic clove, minced
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. kosher salt
- several drops of Sriracha or other hot sauce, or more to taste

Recipe

• Preheat the oven to 425F. Cover a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Meanwhile, whisk together garlic, hoisin, soy sauce, honey, sesame oil, salt, and Sriracha in a large bowl.
• Add in the chicken wings and toss to coat. Spread the chicken wings and any remaining sauce onto the baking sheet and place in the oven.
• Bake for 35 minutes, turning the wings over halfway through, or until wings are cooked through and the sauce is thick and sticky.
• Transfer to a serving plate or bowl and sprinkle with the sesame seeds and scallion.

Serves two, can be easily doubled