Sticky Wings

Recipe courtesy Family Circle Magazine

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Picture of Sticky Wings Recipe Photo: Sticky Wings Recipe
Rated 5 stars out of 5
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  • Read 63 Reviews
Total Time:
48 min
Prep
15 min
Cook
33 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

Heat oven to 450 degrees F. Grease large baking pan.

Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.

Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.

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Newest Ratings and Reviews

Read all 63 reviews

  • on September 20, 2012

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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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  • on July 19, 2012

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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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  • on July 04, 2012

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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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