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–+ servings
Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Yield: 6 servings
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
5 stars (17 ratings)

Ingredients

  • 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

Instructions

  • 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.
  • Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
  • Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
  • 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.
  • Preheat oven to broil. Line a baking sheet with aluminum foil.
  • 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.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.