Sticky Sweet Asian Chicken Wings Recipes

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STICKY BAKED CHICKEN WINGS

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h50m

Yield serves 4

Number Of Ingredients 10



Sticky Baked Chicken Wings image

Steps:

  • For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
  • Preheat the oven to 425 degrees F.
  • Spread the wings on a rimmed baking sheet and bake for 20 minutes.
  • For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
  • Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

2 pounds chicken wings, split and tips discarded
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice, from 1 lime
3 tablespoons clover honey
1 tablespoon Korean chili paste
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons lime juice
1 clove garlic, peeled and smashed

ASIAN STICKY WINGS

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 or 2 servings

Number Of Ingredients 19



Asian Sticky Wings image

Steps:

  • Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
  • Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
  • Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
  • Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
  • In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
  • In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.

Vegetable oil, for deep-frying
7 jumbo chicken wings
1 cup potato starch or cornstarch
1 cup Fry Mix, recipe follows
1/2 cup Sticky Wing Sauce, recipe follows
1 green onion, chopped
1 tablespoon minced garlic, fried
1 teaspoon sesame seeds
3 cups potato starch or cornstarch
1 cup all-purpose flour
1/2 cup granulated garlic
1/4 cup shichimi togarashi (see Cook's Note)
2 cups ketchup
1 cup mayonnaise
1/2 cup honey
1/2 cup hot chili sauce, such as Sriracha
1/4 cup garlic chili oil (see Cook's Note)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce

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