Sticky Asian Chicken Wings
Total Time
1 hour 20 minutes
Prep Time
30 minutes
Cook Time
50 minutes
Rating
4.95 out of 5 stars
(17)
Ingredients
6 servings
- 2 ½ pounds chicken wings or drumettes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons baking powder
- ⅓ cup oyster sauce
- ⅓ cup ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce, or more, to taste
- 3 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
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Preparation
Step 1
Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
Step 2
Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
Step 3
Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
Step 4
In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
Step 5
Preheat oven to broil. Line a baking sheet with aluminum foil.
Step 6
In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
Step 7
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 8
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Chef's notes
The caramelized glaze is absolute perfection here.
The key is to broil these bad boys with half the glaze on, then tossing them again with some leftover glaze before sprinkling on green onions and sesame seeds.
They’re perfectly crisp with just the right amount of heat, sweetness and savoriness.
