Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Happy July 4th!

What better way to celebrate than with perfect Los Angeles sunny weather, Butters in his finest American flag bandana and these sticky sticky wings?

Nothing, right? I mean, these wings basically make the holiday.

The caramelized glaze is absolute perfection here. And the key is to broil these bad boys with half the glaze on, then tossing them again with some leftover glaze before sprinkling on green onions and sesame seeds.

They’re perfectly crisp with just the right amount of heat, sweetness and savoriness. Oh, and the beers. Can’t forget about the cold cold beers to serve with these.

I hope you all have an amazing, safe holiday!

Sticky Asian Chicken Wings - Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

Sticky Asian Chicken Wings

Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.

30 minutes50 minutes

Ingredients:

  • 2 1/2 pounds chicken wings or drumettes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons baking powder
  • 1/3 cup oyster sauce
  • 1/3 cup ketchup
  • 2 tablespoons orange marmalade
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon chili garlic sauce, or more, to taste
  • 3 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Directions:

  1. Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
  2. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
  3. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
  4. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
  5. Preheat oven to broil. Line a baking sheet with aluminum foil.
  6. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture.
  7. Serve immediately, garnished with green onions and sesame seeds, if desired.

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