Ever just crave a deliciously sticky chicken wing? Here’s the answer. These are simple, and completely addictive. Perfect as an appetizer, or as a meal with a bowl of sticky rice and some steamed bok choy.
I’ll get to the wings in a minute, but first, allow me a teeny moment of shameless self-promotion! As you may know, I recently graduated and became a dietitian. Well, I have just launched my nutrition consulting business – Foodie Nutrition – and I am really excited!!! I love food (…) and I am passionate about sharing the pleasure of guilt-free, delicious and uncomplicated eating – for general wellness and balance, or in the face of nutrition-implicated health challenges (i.e. diabetes, heart disease, allergies, weight issues, etc). Come see my new site?
Okay, back to the wings.
Confession: sometimes I am neglectful when it comes to the whole marinating thing. If I take the time to plan my meals in advance, I can totally pull it off. But lately I have been negligent with planning, and thus impulsive with cooking; only starting to think about dinner at 7 pm when my tummy growls menacingly. In the case of these chicken wings, marinating did not happen… and they were delicious anyway. Most recipes call for marinating wings for at least an hour, so if you have forethought and/or patience, I’m sure it would only make them even tastier!
For this recipe, you brush the marinade over the chicken twice during cooking, building up a sticky glaze. You then boil the remaining marinade till it reduces and toss it with the cooked wings. Doubly sticky. Doubly delicious.
Let me emphasize the importance of lining the baking sheet with foil. We’re cooking with a lot of sugar (in the form of honey) here. It will burn to an non-foiled pan and you will need 3 days of soaking and then an ice pick to get rid of the thick black char. Just line the pan. Twice. You’ll be happy you did.
One more important point – I used low-sodium soy sauce. If you use regular, it might make the wings too salty. I’d cut back to 1/3 of a cup of regular soy sauce and top it up with water to make 1/2 cup.
Sticky Honey Garlic Chicken Wings
- 1/2 cup low-sodium soy sauce
- 3/4 cup honey
- 6 cloves garlic, minced
- 1 tsp sesame oil (optional)
- 1/8 tsp cayenne
- 2 green onions, finely chopped
- 3 lbs chicken wings
1. Double-line a rimmed baking sheet with foil. Preheat the oven to 400 degrees.
2. In a large mixing bowl, whisk together soy sauce, honey, garlic, sesame oil (if using), and cayenne. Add chicken wings and toss to coat. Marinate for 1 hour, (or up to overnight).
3. Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 35 minutes, brushing with sauce twice (after 10 minutes and 20 minutes – but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken).
4. Boil remaining marinade over high heat until thick and syrupy – pay close attention, it goes from syrupy to burnt very quickly. Toss with chicken wings. Sprinkle with chopped green onions and serve.