Game days, parties, and gatherings all have one thing in common; they are all better with chicken wings. Especially, if those chicken wings are marinated, baked, and then served in a sticky Asian sauce made with honey. Sure, they might be a little bit messy to eat, but they are well worth getting your hands dirty. Just remember to grab an extra napkin or two.

For Christmas this year, B.O.B. Bob and I only exchanged a few gifts with one another. We have a small house and we have come to realize that neither of us needs to open gifts just for the sake of opening gifts. I know that there are those people in this world who can’t forgo opening a ton of gifts, but we just aren’t those people. The last thing we need is more unwanted and totally useless crap just lying around taking up space. To us, one or two things that are needed or have a useful purpose are so much better on Christmas morning.

Anyway, one of the gifts which I received this year for Christmas, was a meat cleaver to match my cherished knife set, which I have owned and totally babied for almost twenty years. It was an item I had never considered purchasing for myself because I absolutely hate all meat with bones involved and didn’t think that it was an item I would get much use out of. Well, let me just tell you, I don’t know if I will ever use it on a daily basis, but it totally came in handy for making these Asian chicken wings. The perfect knife for the task at hand. Good job B.O.B. Bob, good job.

Ingredients:

Chicken Wing Marinade:

• 1/2 Cup Low-Sodium Soy Sauce
• 3 Tablespoons Hoisin Sauce
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Honey
• 3 Garlic Cloves, Crushed or Finely Minced
• 1/2 Teaspoon Ground Ginger
• 3 Pounds Whole Chicken Wings

Chicken Wing Rub:

• 2 Teaspoons Baking Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper

Chicken Wing Sauce:

• 1/2 Teaspoon Crushed Red Pepper Flakes
• 2 Tablespoons Cold Water
• 1 Tablespoon Corn Starch
• 2 Tablespoons Honey
• 1 Tablespoon Sesame Seeds

Directions:

Chicken Wing Marinade:

1. Whisk the soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger together in a small bowl.
2. Cut the wing tip off of each chicken wing and discard. Then cut each wing at the joint to cut it in half.
3. Place the wing pieces into a large resealable plastic bag.
4. Add the marinade, seal the bag, and squish until well combined.
5. Refrigerate overnight.

Chicken Wing Rub:

1. Preheat oven to 425 degrees.
2. Whisk all of the rub ingredients together in a small bowl.
3. Remove the chicken wings from the resealable plastic bag and place the leftover marinade into a small saucepan.
4. Pat the chicken wings dry with several paper towels and then place them into a large mixing bowl.
5. Sprinkle a little bit of the rub onto the chicken wings and use your hands to coat each wing. Continue this step several times until all of the chicken wing rub has been used.
6. Line a baking sheet with foil and then place a wire rack on top of the baking sheet. Lightly oil the wire rack before placing the chicken wings on top of it.
7. Bake for 30 minutes.
8. Flip the wings over and cook for an additional 20 minutes, or until cooked through.

Chicken Wing Sauce:

1. Heat the leftover marinade and the crushed red pepper flakes together over medium-high heat until the mixture comes to a boil.
2. Once the marinade begins to boil, allow it to cook for an additional 5 minutes.
3. In a small bowl, whisk together the corn starch and water.
4. Add the corn starch and water mixture to the saucepan, stir to combine, and allow to cook for 2 minutes, stirring constantly.
5. Turn off the heat and add the honey. Stir to combine.
6. Place the baked wings in a large mixing bowl, and then add the sauce and the sesame seeds. Stir to combine.

Suggestions:

• If you use normal soy sauce for this recipe, in lieu of low-sodium soy sauce, I suggest omitting the salt from the chicken wing rub.
• I used whole chicken wings for this recipe, which meant cutting them myself. Make sure to discard the wing tips because they have no nutritional value.
• When baking the chicken wings, make sure to oil the rack you bake them on to prevent them from sticking.
• These wings will appear very dark while they are baking and you will think that they are burning. They are not burning, they are just becoming caramelized.

Improvements:

• Serve these wings with finely chopped scallions.
• Lightly toast the sesame seeds before adding them to the chicken wings.
• For a meal, serve these chicken wings with this Garlicy Asiago Cauliflower Rice.

Print

Yum

Sticky Asian Baked Wings with Honey

Ingredients:

Chicken Wing Marinade:
• 1/2 Cup Low-Sodium Soy Sauce
• 3 Tablespoons Hoisin Sauce
• 2 Tablespoons Sesame Oil
• 2 Tablespoons Honey
• 3 Garlic Cloves, Crushed or Finely Minced
• 1/2 Teaspoon Ground Ginger
• 3 Pounds Whole Chicken Wings
Chicken Wing Rub:
• 2 Teaspoons Baking Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
Chicken Wing Sauce:
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 2 Tablespoons Cold Water
• 1 Tablespoon Corn Starch
• 2 Tablespoons Honey
• 1 Tablespoon Sesame Seeds

Directions:

Chicken Wing Marinade:
1. Whisk the soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger together in a small bowl.
2. Cut the wing tip off of each chicken wing and discard. Then cut each wing at the joint to cut it in half.
3. Place the wing pieces into a large resealable plastic bag. 
4. Add the marinade, seal the bag, and squish until well combined.
5. Refrigerate overnight.
Chicken Wing Rub:
6. Preheat oven to 425 degrees.
7. Whisk all of the rub ingredients together in a small bowl.
8. Remove the chicken wings from the resealable plastic bag and place the leftover marinade into a small saucepan.
9. Pat the chicken wings dry with several paper towels and then place them into a large mixing bowl.
10. Sprinkle a little bit of the rub onto the chicken wings and use your hands to coat each wing. Continue this step several times until all of the chicken wing rub has been used.
11. Line a baking sheet with foil and then place a wire rack on top of the baking sheet. Lightly oil the wire rack before placing the chicken wings on top of it.
12. Bake for 30 minutes.
13. Flip the wings over and cook for an additional 20 minutes, or until cooked through.
Chicken Wing Sauce:
14. Heat the leftover marinade and the crushed red pepper flakes together over medium-high heat until the mixture comes to a boil.
15. Once the marinade begins to boil, allow it to cook for an additional 5 minutes.
16. In a small bowl, whisk together the corn starch and water.
17. Add the corn starch and water mixture to the saucepan, stir to combine, and allow to cook for 2 minutes, stirring constantly.
18. Turn off the heat and add the honey. Stir to combine.
19. Place the baked wings in a large mixing bowl, and then add the sauce and the sesame seeds. Stir to combine.

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