Tuesday, September 9, 2014

Asian Sticky Chicken Wings

This recipe was simply born from my love of all things chicken wing.  These blend sweet and spicy Asian flavors to make a Gluten Free sticky sauce.  The method of cooking could not be easier and the marinade is simple and adaptable to different tastes.  Not a fan of a spicy things?  Adjust the amount of chili sauce the recipe calls for.   These wings are a real crowd pleaser that do not require a dipping sauce.  Does not get much easier than that!

Here is what you need:

4-5 lbs of Chicken Wings
1 1/4 cups of Low Sodium Tamari
1/3 cup of Sake or Mirin Sweet Rice Cooking Wine
1/2 cup of Honey
3 Tbsp of Chili Garlic Sauce or Siracha
4 Cloves of minced Garlic
1 Tbsp of Sesame Oil
2 Tbsp of Cornstarch
1 Lime--zested
Cooking Spray for the baking dishes

Garnish (optional)
Lime Juice from your zested lime.

You will bake all of this at 375 degrees for 45-50 minutes, turning once at 25 minutes.

Whisk all ingredients (except the chicken and cooking spray) together to make the marinade and preheat your oven to 375 degrees.

Spray your baking dishes with cooking spray.  Arrange your chicken wings skin side down in at least 2 glass baking dishes so they are not over crowded.     Pour the marinade over the chicken.

Cook for about 25 minutes and turn over the wings so they are skin side up.  This makes sure the skin gets a glorious caramelized, sticky crust.

Cook for another 20 minutes or so and remove from the oven or until the chicken reaches 165 degrees internally.  Take in the wondrous aroma.

Add your choice of garnish, if desired.

The end result will be a mound of wings that are super juicy and bursting with Asian flavors that are spicy, sticky and sweet.  The meat will fall off the bone and you will be a wing hero.

I hope you love them as much as we do!