Sticky Wings

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I absolutely positively loooooved this recipe!! Of course I had to add more sauce about a third of the way cooked but I've never made or had such an interesting/delicious tasting chicken wing like this with a perfect balance of Sweet & Sour. I didn't use the Oyster sauce, and I bought Thai Chilli sauce (same as Asian sauce I presume and made this for the First time for my friends in College and they as well as my roomates LOVED it! One of my friends doubbed it "really finger lickin good" another used the adjective "amazing!" none of my friends ever considered my food AMAZING so thanks Food Network for a recipe i will be using for... well let's just say awhile lol.

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This is a great base recipe! So delicious and very versatile depending on your taste and what you have on hand.

Didn't have enough honey, so added brown sugar; also lemongrass paste, a little cilantro paste, and a wee bit of 5-spice powder. Upped the chili sauce (Sriracha as we like spicy. Only had thighs - threw them in the oven for 15 min. with a little salt and pepper. Poured off the juice/fat, saving the juice which I poured into what was left of the sauce; simmered that on the stove. Then lightly coated the chicken with cornstarch, dipped in the sauce, and back into the oven at 400 for the rest of the time, and they came out delightful and had a nice crunch. Used the simmered sauce as extra dipping. Next time I'll cook them on a wire rack on a sheet so they aren't sitting in the fat.

My SO said that this was outstanding, one of the best chicken dishes I've ever made! That's saying something after 20+ years.

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TRY THESE --....not so much the wings....I made them and they were not crispy enough for me but.....I made the marinade and divided it --

half I used to marinate skinless\boneless chicken breast...then BBQed.....cut breast into strips and skewed...then topped the platter of skewed chicken with remaining marinade. A huge hit and DELISH!

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The sauce for this recipe is absolutely perfect! I like big flavor so I seasoned the wings with a mixture of salt, pepper, and ginger and then crisped the wings in the oven for 20 minutes at 400 degrees; turning them once halfway through. Then I added the sauce and baked as the recipe says. I did, however, skip the broiling bit as at the end of the bake time the sauce was perfectly carmelized and the wings had a beautiful color to them. My husband couldn't put them down and we were both sucking bones! I am making them today for another foodie friend of mine and they are sure to be a hit :

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AWESOME chicken wings! Who needs Asian chicken wings take-out when you an simply make these. YUM!

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I doubled this recipe and loved it, but broiling was not necessary at all for me. I took suggestions and crisped up the wings by placing them in the oven @ 400 degrees for 30 minutes first. I then poured the sauce on the wings & baked as directed for another 25 minutes. By the time they came out of the oven, they were nice and caramelized and just perfect. ENJOY!

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This. Is. Ridiculous. I love Asian flavors and the combination of the sweet and the heat. This dish is absolutely amazing and one that I make consistently. For a little heat add about 3/4 teaspoon red chile flakes and garnish with white and black sesame seeds when finished. Heres a dip that marries perfectly with these Sticky Wings:

1 cup mayonnaise
1 cup sour cream
1 package/ 3/4 cup blue cheese crumbles (the more the better for me
1 1/2 tablespoons honey
1 teaspoon lemon juice
1 bunch chives (add as much as you like
Salt and pepper to taste.

ENJOY!

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Absolutely great! I forgot to add both the garlic and ginger when I put the wings in the oven, but made a 2nd batch of sauce and added the missing ingredients and boiled it on the stove and used it as additional dipping sauce. I, too, have a gas oven and put them in the broiler for only 2 minutes each side -- more than adequate. This is a great recipe (although I could have cut back a little on the Asian chili sauce.

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One word.......DELICIOUS!

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I made it for my family and they approved! I wish I made a little bit more sauce so that more of it could be used on the brown rice that I made. They said it was delicious and I agreed. Thumbs up!