Asian Sticky Wings
Get your game day grub on with these Asian Sticky Wings! They're the perfect appetizer or snack food!
Servings: 8 servings
Ingredients
For the wings
- 4 - 5 lb. chicken wing segments
For the sauce
- 1 jar Hoisin sauce 7 oz.
- ⅓ cup rice vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½ - 1 teaspoon Sriracha aka Rooster sauce
For the garnish
- Toasted sesame seeds and/or sliced green onions for garnish (if desired)
Instructions
- Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil and spray well with cooking spray. Divide the wings between the two baking sheets in a single layer.
- Bake wings until cooked through and skin is crispy, 45–50 minutes.
- About 15 minutes before the wings are done, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow to boil until it thickens slightly - about 3-5 minutes. Remove from heat and set aside.
- When the wings have finished cooking, place them in a large bowl and pour the sauce over the top. Coat well with the sauce.
- To serve, sprinkle with green onions and sesame seeds, if desired.
Notes
- Feel free to use whichever chicken wing parts you prefer.
Nutrition
Calories: 533kcal | Carbohydrates: 5g | Protein: 42g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 462mg | Potassium: 392mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
