Oven Roasted Asian Sticky Wings


So hockey has officially begun.  Pair that with football season and I’m basically left with pleeeeennty of inspiration for game-day eats.  

It’s my current mission in life to  cram in an obscene amount of pub-like-finger-licking-pair-with-a-cold-one type of food over these next couple of months {And when I say a couple, I mean more like a couple to the third power-can hockey season possibly be drawn out any longer?}  My husband planting himself on the couch and completely immersing himself in the game is an art, he claims {And by immersing I mean I’m basically having a conversation with myself when I talk to him}

I’ll take that art, and I’ll raise him 20 on these Asian Sticky wings.  You want to talk art?  Talk these, man!  In your face.  With extra napkins.  Wet ones, preferably. Because that stickiness goes on for days.


So basically, boom goes the chicken wing.  They’re sticky.  They’re sweet.  They’re salty and savory.  They’ve got a tiny bit of heat.  And lets just talk about that crispy skin.  Later, fried wings.  Never, ever again.  You’ve been given the boot and replaced by pretty much the most spectacular method for crisping up wings in the oven, ever.



Make a double batch, you guys.  I know I will.  I’ll have plenty of time while I’m having conversations with myself over these next SEVERAL months.


Oven Roasted Asian Sticky Wings

adapted from Bon Appetit, February 2012

notes:  I tend to use whole chicken wings for these…but if you prefer them split into drummies/wings you can easily do that-or purchase them already cut.  If gluten is not an issue for you you can substitute Soy Sauce for the Tamari .  Also, any high heat oil will work for the wings…I tend to use Sunflower Seed Oil, but Peanut Oil, Canola, Vegetable will work…anything that can tolerate high heat.


For the Sauce

1/4 Cup Honey

1/4 Cup Tamari

1/4 Orange Juice

2 Tablespoons Water

3 Garlic Cloves, peeled and whole

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Crushed Red Pepper Flakes

For the Wings

3-3 1/2 Pounds Chicken Wings, bone in, skin on

2 Tablespoons Sunflower Seed Oil

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

Toasted Sesame Seeds, for garnish

Chopped Cilantro, for garnish

Chopped Green Onion, for garnish


For the Sauce

Combine all ingredients in a medium saucepan and bring to a boil.  Turn the heat down to medium-low and cook over a heavy simmer until the mixture is reduced by about half and thickens up, about 5-7 minutes, stirring often.  Remove garlic cloves and set aside.  Can be made ahead and refrigerated for up to 5 days-reheat before using.

For the Wings

Preheat oven to 425.  Line a baking sheet with foil and set a wire baking rack inside of the baking sheet.  Place wings in a bowl and toss with the oil, salt and pepper until evenly coated with the oil.  Place on the prepared baking rack and cook for 35 minutes or until wings are cooked through and skin begins to crisp.  Remove wings from the oven and add them to a large bowl.  Add the sauce to the bowl and toss the wings in the sauce until coated.  Place them back on the prepared backing rack.  Roast for 10 additional minutes.  Serve topped with sesame seeds, cilantro and green onion.

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