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These wings are sticky and delicious so have plenty of napkins on hand!
Who Doesn’t Love Wings?
Oh I suppose there’s a few out there who don’t, but I’ve never met anyone who didn’t enjoy a good chicken wing.
For as many people who love them, there’s that many ways to make them.
I would imagine Buffalo style are the most popular. I never made them because honestly, I don’t care for the flavor. It’s not the heat, just the flavor of the sauce.
There are a few recipes right on my site for different flavored wing recipes. Try one or two of them as well!
Sticky Wings: Good Flavor Takes Time
This sticky wing recipe starts with marinating.
However, these are marinated much, much longer than usual. An 8-hour marinating time isn’t going to cut it here. You need at least 24 hours, preferably 36. Therefore you have to factor that time into when you want to serve them. These are not a “last-minute” deal.
The old saying goes, “Good things come to those who wait,” and that line is also perfect for these wings. The flavor permeates the whole wing, not just the skin. I believe the wait is well worth it and besides they’re just sitting in the fridge so there’s no real work on your part!
When it comes to ingredients, I always recommend fresh. In these wings I feel it’s very important to use fresh ginger and not the ground stuff. Actually, nothing beats fresh ginger for flavor and the ground stuff in the jar somehow loses that lovely floral essence. That essence is part of what makes these Asian sticky wings so special.
Make Cleanup And Release Easy
Keep in mind there’s a lot of sugar and some honey in these so the little bit of marinade on the baking pan will burn and be tough to clean. The wings will also stick to the pan (and spoil its presentation) if you don’t take precautions.
Now me? The less dishes I wash the better so what I do is first line an entire baking sheet with aluminum foil then I place a piece of non-stick baker’s parchment on top of the foil. You can spray it with non-stick spray as an extra insurance, but the parchment is sufficient. This way the wings release easily, you throw away the used parchment and if nothing got on the foil, you can leave it on there for the next project. If it’s a bit soiled, it can be crumpled up and tossed in your recycle bin (although heavily soiled I’d put it in the trash).
One additional caveat is don’t let the sticky wings sit on the baking sheet too long–they will get stickier as they stand so remove them to a serving platter ASAP.
Asian Sticky Wings
- 3 lbs chicken wings tips removed
- 1 cup low-sodium soy sauce
- 3/4 cup sugar
- 1/2 cup gin see NOTES
- 1 tsp grated fresh ginger OR 1 tsp ground ginger
- 3 cloves garlic crushed
- 2 tbs honey
- Remove wing tips and cut wings into 2 pieces at the joint (dummies & flats)
- Mix marinade ingredients in a small bowl, stirring until sugar and honey are dissolved.
- Place wings in a large zipper freezer bag and pour marinade over wings.
- Turn a few times to coat then put them in the fridge for at least 24 hours, preferably 36 hours, turning the bag once in the marination time.
- Preheat oven to 350℉. Line a large baking sheet with parchment paper or foil sprayed with non-stick spray. Place wings on prepared sheet.
- Bake for 25 minutes; turn wings and bake for an additional 20-25 minutes.
- Glaze with additional honey if desired.
*Adapted from Best of Long Island & Central Florida
“dummies and flats”. LOL. 🙂
Judith Hanneman says
Ooops–a typo but I like it. It’s funny so I’m gonna leave it LOL!!!!