Recipe Background
Grab a bunch of napkins because you're gonna need 'em for these Soy Sticky Wings! The sweet, tangy, and savory sauce smothered all over these juicy, Asian-inspired, baked chicken wings are quite the flavorful bites. They're yummy, simple, and a little messy, but Soy Sticky Wings are most certainly worth it!
Grab a bunch of napkins because you're gonna need 'em for these Soy Sticky Wings! The sweet, tangy, and savory sauce smothered all over these juicy, Asian-inspired, baked chicken wings are quite the flavorful bites. They're yummy, simple, and a little messy, but Soy Sticky Wings are most certainly worth it!
Ingredients
- 2 1/2 pounds chicken wings (about 18-20 wings) pre-cut into wingettes and drumsticks, patted dry
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1/3 cup ketchup
- 1/3 cup oyster sauce
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili sauce
- sesame seeds to taste, for garnish
- scallions to taste, sliced, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Set a wire racking on a baking sheet and coat it with nonstick cooking spray.
- In a bowl, add the chicken wings, the oil, the salt, and the pepper and toss to coat.
- Place the coated chicken wings skin-side down on the prepared rack and bake, about 20 minutes.
- Flip the chicken wings and bake them until they reach an internal temperature of 165 degrees F and are crisp, an additional 15-20 minutes.
- While the chicken wings are baking, in a large saucepan, add the ketchup, the oyster sauce, the marmalade, the Dijon mustard, the honey, and the chili sauce and stir to combine.
- Bring the sauce to a low boil and simmer until it begins to thicken, about 3-5 minutes.
- Add the baked wings to the sauce and toss to coat.
- Serve the wings garnished with the sesame seeds and the scallions.
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