Welsh Family Kitchen
Asian Sticky Wings
The previous version was changed to this current version
4 lbs chicken wings
1/4 cup honey
2 T soy sauce
1 T Chili garlic Sauce
2 T Teriyaki sauce
1 T Rice Vinegar
1 T garlic
1 inch fresh ginger
1/4 teaspoon onion powder
Preheat the oven to 450o. In a bowl, combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil, teriyaki, onion powder, and garlic. Peel and grate the ginger into the bowl.
Cut each wing at the joint to yield a drummett and a wing. Add the drummetts to the bowl of sauce and stir to coat, setting the wing sections aside for other uses.
Marinate the drummetts for a few hours, turning occasionally. Dump the whole bowl of drummetts and sauce into a glass baking dish. Bake at 450o for 40 minutes, covered in foil for the first 20, turning in the sauce to recoat and then uncovered for the last 20.
Let the drummetts cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the drummetts around in the sauce to coat them well before serving.
2019-01-01: Nope, this didn’t work. We purchased previously frozen wings that were rather large. There was insufficient marinade and much of it may have been absorbed by the skin, which was not edible; “gloppy” and removed after cooking. Perhaps they should have been skinned prior to marinating. Today= D-. The leftovers were discarded.
2018-02-04: For Super Bowl Sunday, using the previous recipe, we took a 4 lb package of 16 wings. We separated each into a drumette and a wing. The wings went into a stock pot. They were marinated in the sauce for about 4 hours, turned hourly, before baking about 40 minutes total with 5 minutes standing. The broiling was omitted and the result was quite good and merits repeating.
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