Best 5 Asian Sticky Wings With A Little Kick Recipes
Indulge in a tantalizing journey of flavors with our Asian Sticky Wings. These irresistibly crispy and juicy wings are coated in a luscious sauce that blends the perfect balance of sweet, savory, and a hint of heat. Get ready to embark on a culinary adventure, as we present three delectable variations of this Asian-inspired dish.
First, our Classic Asian Sticky Wings take center stage, featuring a harmonious blend of soy sauce, rice vinegar, and aromatic ginger. The wings are lovingly marinated in this flavorful concoction before being baked to perfection, resulting in a crispy outer layer and a succulent interior.
Next, we introduce our Sriracha Honey Sticky Wings, a delightful symphony of sweet and spicy. The wings are coated in a luscious glaze made with honey, sriracha, and a touch of soy sauce. The result is a tantalizing combination of flavors that will leave your taste buds dancing.
Last but not least, our Korean Gochujang Sticky Wings bring a vibrant and bold flavor profile to the table. These wings are marinated in a spicy and savory gochujang sauce, infusing them with a distinctive Korean flair. Once baked, the wings are generously coated in a sticky gochujang glaze, creating a delightful interplay of sweet, spicy, and savory flavors.
No matter your preference, these Asian Sticky Wings are sure to satisfy your cravings. Whether you prefer the classic, sweet and spicy, or Korean-inspired flavors, we have a recipe that will tantalize your taste buds. So, gather your ingredients and prepare to embark on a culinary journey that will leave you craving more.
STICKY AND CRISPY ASIAN CHICKEN WINGS
These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!
Provided by Nicky Corbishley
Categories Appetizer
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 120C/250F and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.
Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Protein 3 g, Fat 3 g, Cholesterol 15 mg, Sodium 188 mg, Sugar 2 g, ServingSize 1 serving
STICKY ASIAN CHICKEN WINGS
Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
ASIAN STICKY WINGS
Provided by Food Network
Categories main-dish
Time 40m
Yield 1 or 2 servings
Number Of Ingredients 19
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.
STICKY ASIAN WINGS
Make and share this Sticky Asian Wings recipe from Food.com.
Provided by Jfoxe
Categories Chicken
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Pre Heat Broiler.
- Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
- Pour 1/4 Cup water into broiler pan.
- Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
- While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
- When chicken is browned, add to pan with sauce and stir to coat well.
- Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
- Serve with rice to make a meal or they are great alone as an appetizer.
Nutrition Facts : Calories 706.2, Fat 37.6, SaturatedFat 10.4, Cholesterol 174.8, Sodium 1318.1, Carbohydrate 44.1, Fiber 2.2, Sugar 23.4, Protein 43.8
ASIAN STICKY WINGS WITH A LITTLE KICK!
I just plain love wings! Chicken-fried, deep-fried, bbqed, buffalo, sweet 'n sour, you name it! I'm on it! These are one of my all-time favorites, though! Sweet 'n hot, sticky and delicious! Just let them cool a bit before eating, as the sweet sugary sauce is very hot at first! I've been working on this one for awhile, hope you...
Provided by Kelly Williams
Categories Meat Appetizers
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Rinse wings and drumettes, and pat completely dry with paper towels. Preheat oven to 400 degrees. Place chicken, peppers (whole), and shallots into deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken. Place in oven for 1 1/2-2 hours or until chicken is extremely tender and sauce is sticky, turning chicken 3 times, carefully!, and stiring and basting after turning. *IMPORTANT: Due to the hot cooked sugar, chicken and sauce will be VERY hot! Be careful and let chicken sit for at least 15-20 minutes before serving. After resting, they can be transferred to a crock pot on low to keep warm. Extra sauce can be served on the side for dipping. Eating the peppers are for the brave! (*Do not bake for less time or they will not be nearly as good. Baking time is important.)
- 2. One last thing: Lining your pan or baking dish with foil helps with the cleanup! You can also bake these in a throw-away foil pan.
Tips:
- To make sure the wings are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
- If you don't have a meat thermometer, you can also check if the wings are cooked by piercing them with a fork. If the juices run clear, they are done.
- For crispier wings, bake them for a few minutes longer, or until the skin is golden brown and crispy.
- To make the sauce, you can use any type of Asian-style sauce that you like. Some popular options include hoisin sauce, soy sauce, and teriyaki sauce.
- You can also add other ingredients to the sauce to taste, such as garlic, ginger, or honey.
- If you are using a sticky sauce, be sure to coat the wings well before baking them. This will help to ensure that they are evenly coated in sauce.
- Serve the wings with your favorite dipping sauce, such as ranch dressing or blue cheese dressing.
Conclusion:
Asian sticky wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With a little bit of planning, you can have a delicious and impressive meal that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
