Description
This Sweet and Sticky Chicken recipe features baked chicken wings slathered in a tantalizing blend of soy sauce, honey, ketchup, brown sugar, garlic, and ginger. The wings are baked until tender and caramelized, then garnished with sesame seeds and fresh green onions for an irresistible appetizer or main dish with an Asian-inspired flair.
Ingredients
Chicken Wings
- Chicken wings – 1.5 lbs (about 10-12 wings)
Sauce
- Soy sauce – 1/4 cup
- Honey – 3 tablespoons
- Ketchup – 2 tablespoons
- Brown sugar – 2 tablespoons
- Garlic cloves – 4, minced
- Ginger – 1 tablespoon, grated
- Sesame seeds – 1 tablespoon
Garnish
- Green onions – 2, sliced
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) to ensure it reaches the perfect temperature for baking the wings evenly.
- Make the sauce: In a mixing bowl, combine soy sauce, honey, ketchup, brown sugar, minced garlic, grated ginger, and sesame seeds. Whisk thoroughly to create a well-blended, sticky sauce.
- Prepare the wings: Place the chicken wings in a large baking dish, spreading them out so they cook evenly.
- Coat with sauce: Pour the prepared sauce over the wings, making sure each piece is generously coated for maximum flavor.
- Cover and bake: Cover the dish with aluminum foil to trap moisture and bake in the preheated oven for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking the wings for an additional 15-20 minutes, allowing the sauce to thicken and the wings to develop a sticky, caramelized finish. Ensure the chicken is cooked through.
- Garnish: Once done, take the wings out of the oven and sprinkle the sliced green onions on top to add a fresh, vibrant touch.
- Serve: Serve the hot sweet and sticky chicken wings immediately to enjoy their full flavor and perfect texture.
Notes
- For extra crispiness, you can broil the wings for the last 2-3 minutes but watch closely to avoid burning.
- The sauce can be adjusted to taste by varying the amount of honey or brown sugar for more or less sweetness.
- Substitute chicken drumettes if preferred instead of wings.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- These wings pair wonderfully with steamed rice or a fresh green salad.
