||Asian Sticky Wings
2 lbs chicken wings
1/4 cup honey
2 T soy sauce
1 T Chili garlic Sauce
2 T Teriyaki sauce
1 T Rice Vinegar
2 cloves garlic
1 inch fresh ginger
2 sliced green onions
Preheat the oven to 450o.
In a bowl, combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil and teriyaki.
peel the giner and grate it into the bowl using a small cheese grater.
Mince the garlic snd add it as well.
Stir it all to combine.|
Place the wings in a colander and rinse well.
Cut each wing at the joint to yield a drummet and a wing.
Add the wings to the bowl of sauce and stir to coat.
Sprya a glass baking dish well with non-stick spray to make clean up easy.
Dump the whole bowl of wings and sauce into the baking dish.
Bake at 450o for 25 minutes, stirring once after 15 minutes to recoat the wings. in sauce.
After 25 minutes of baking, stir the wings to recaot with sauce, then turn the oven to broil.
Broil for 3-5 minutes, stir, then broil again for 3-5 minutes.
Because broiling cooks fast and every oven is differentm keep an eye on the wings.
Stir them when the tops have turned nice and brown and then broil the other side.
The sauce should have reduced and thickened significantly during the broiling stage.
Let the wings cool for 5 minutes before serving.
The sauce will thicken further as it cools.
Stir the wings around in the sauce to coat them well before serving.
Sprinkle sliced green onions on top.
2017-03-20: This has possibilities.
Wingtips need to be cut off and discarded.
There was too much chicken for the amount of sauce.
Baking time needs to be longer.
Stand time needs to be longer.
Broiling time appears correct.
Overnight marination in the liquid is advisable.
We might even discard the "wing" portion and just use the drumettes.