Holding a piece of meat in one’s hands and ripping the meat off the bone brings out a strange primal satisfaction, not only for our sense of hearing, taste and smell, but also our sense of touch. It allows us to savor the food with our fingertips, to feel its weight, its texture. Fried chicken is the perfect food for overloading our senses. Classic fried chicken, while good on its own, can be made even more delectable with this sticky Asian chicken wings recipe: sweet, gooey, tangy, salty, and spicy. It is baked, not fried, it is also great on grill with the glaze of this dish, oh so delectable. You will surely love the sweet and spicy flavor it releases with every bite.
So what are you waiting for?
Cook this dish now and lick the sauce off your fingers, be sure you prepare a lot of napkins because this dish can be a little messy but, oh my, it is so worth it!
1 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 cup hoisin sauce
1/3 cup soy sauce
1/4 cup brown sugar
2 cloves minced garlic
2 tablespoons sriracha to taste
2 tablespoons grated fresh ginger
3 pounds chicken wings
Chopped green onions (optional)
- Preheat the oven and spray a baking sheet with cooking spray.
- In a large bowl, mix sesame oil, soy sauce, hoisin sauce, garlic, brown sugar, rice vinegar, ginger and sriracha sauce and toss in the chicken wings until covered with sauce.
- Arrange chicken wing pieces on the prepared baking sheet.
- Bake in the preheated oven for about 50 minutes or until chicken is no longer pink.
- If desired, place under broiler for a couple of minutes to get that charred appearance.
- You can also garnish the chicken wings with chopped green onions.
Share with your friends over a bottle of wine! Happy eating!