How To make Sticky Asian Chicken Wings
Sticky Asian Chicken Wings is a delicious, gluten free way to enjoy this popular snack. The wings marinate in a sweet sauce and then the sauce is baked into them.
Yield: 4 servings
Calories: 248kcal
Materials
- 1 lb Chicken Wings
- 1/2 tsp Chinese 5 Spice
- 1/2 tsp Toasted Sesame Oil
- 2 Tbls Brown Sugar
- 2 Tbls Tamari
- 2 Tbls Mirin
- 1 1/2 Tbls Oyster Sauce
- 1 1/2 Tbls Hoisin Sauce
- 1 Tbls Chile Garlic Sauce
- 4 Garlic Cloves Minced
- Juice of 1 Lemon
- 1/4 Cup Ketchup
- 1 Tbls Grated Ginger
- 1 Tbls Sesame Seeds
- Green Onion slices for garnish
Instructions
- Put the chicken wings into a large mixing bowl.
- Combine all the rest of the ingredients in a small mixing bowl and whisk well.
- Pour the marinade over the chicken wings and stir to coat. Let marinate for 15 minutes to an hour.
- Preheat the oven to 350°. Line a baking sheet with foil and spray with cooking spray. Spread the chicken wings out over the prepared baking sheet, preserving the excess marinade. Bake the wings for 25 minutes.
- Remove the pan from the oven and baste the wings with the remaining marinade. Bake for another 10 minutes.
- Remove the pan from the oven and baste the wings with the remaining marinade. Bake for another 15 minutes.
- Remove the wings from the oven and put them on plates. Sprinkle with sesame seeds and garnish with green onion slices.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Serving: 0.25lb | Calories: 248kcal | Carbohydrates: 21g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1243mg | Potassium: 219mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg