Let’s Cook! Asian Sticky Wings

May 7, 2014

Asian Sticky Wings

Asian Sticky Wings

The other day I was having a craving for some chicken wings – a craving I must admit I have more often than I should – and decided to pull out an old favorite recipe I haven’t made in a while. Rich and earthy with oyster sauce, soy, sesame, honey and more it was as good as I remembered! And yes, I ate way more than I should…

So let’s not tarry, let’s cook!


Asian Sticky Wings

The provisions...

The provisions…



1/2 Cup  Chopped Green Onion (plus more for garnish if desired)

1/4 Cup  Honey

2 Tbl  Soy Sauce

2 Tbl  Asian Chili Sauce (such as Sambal Oelek or Chili Garlic Sauce or Srirachi)

2 Tbl  Oyster Sauce

2 Tbl  Sesame Oil

1 Tbl  Minced Fresh Ginger

3  Minced Garlic Cloves

???  Minced Fresh Hot Chilies (if desired, see below)

2 Lb  Chicken Wings, cut into two pieces at the joint (I like the tips when they get crispy, so I leave them on – you can cut off if you like)

and the fowl parts...

and the fowl parts…



Pre-heat oven to 450 degrees with your rack in the middle of the oven. Spray a large baking dish (big enough to hold the wings in one layer) with cooking spray. Here I used a disposable foil half-size steam table pan (’cause I’m lazy).

He pours the honey in...

He pours the honey in…

Combine everything except the wings and stir well.

Put the wings into your baking vessel of choice and add the sauce and stir all together.

Ready to cook...

Ready to cook…

Stick the whole mess into the waiting oven. Bake for twelve minutes, pull out of the oven and turn and baste the wings. Return to the oven for another 12 minutes.

Getting there...

Getting there…

Remove from the oven, turn and baste the wings one more time. Return to the oven for yet another 12 minutes (36 total if my math is correct). Cooking times sorta depend on the size of your wings – these were big-honking wings like I prefer, but if yours are small they won’t need as much time, maybe 25 minutes total before the next step.

Turn the heat to broil and set a rack 6 inches from the broiler. Turn the wings again and put on the top rack. Broil the wings, turning and basting often, until nicely browned and the sauce has thickened a bit – maybe 10 minutes total. Be careful not to let them burn (if they do, just tell your guests it’s an Asian-Cajun fusion of Blackened Sticky Wings…).

Looking pretty good...

Looking pretty good…

If you want to get all highfaluting you can put on a serving platter and spoon the sauce over, otherwise just serve right out of the baking dish (it is just freaking chicken wings after all). Top with some extra chopped green onions if you like. Some cilantro wouldn’t hurt either if you have handy.

If serving as an appetizer/snack, just open a beer and have at it… if you want to serve as a main, have some sticky rice ready to sop up the extra sauce… a simple Asian cucumber salad/pickle goes well alongside…

As a main dish this should serve 2-3 healthy appetites, 4-6 people as an appetizer.

Let's eat!

Let’s eat!

I toyed with calling these “Spicy Asian Sticky Wings”, but decided to leave the “Spicy” off so as not to scare off the timid of palate… with just the two tablespoons of chili sauce, this is pretty mild to all but the most sensitive to heat (if you’re really heat-wussy, cut it back to one tablespoon, diners can always squirt on some extra Srirachi, etc.). Now Dedicated Readers know how I like the heat, so I add extra minced peppers to the sauce – five or six Thai chilies gives it a nice bit of oomph… throw in more if you like, or use serranos or even habs if you prefer… what the heck, add some of them all!

If you have the time (or just want to prep ahead), you can mix the sauce up and combine with the wings and refrigerate over-nite, it will only be better!

This is a recipe I’ve made for a long time – well over ten years – and it’s still a good one and always been a hit with guests. The original recipe it’s based on actually comes from an old Food Network Show: Good Food Fast with Family Circle.

This is one of those great recipes that tastes like you’ve slaved over it for hours, but it’s pretty darn simple and really good! Give it a try, share with your friends, and sit back and take the compliments! And make it as spicy as you dare!

If you give this a try, and I hope you do, let everyone know what you think in the comments.

Now as always, it’s back to the kitchen, see you again soon!




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