Sticky Asian Wings

If you’re craving sticky and gooey wings with a hint of heat, these are for you!
Apparently, I am on a wing kick lately, as I have made 2 different recipes in two days. The ones I made yesterday were very good, but weren’t as tender as I prefer them.

So, I decided to try another recipe using another method of cooking. I prefer this one much better as the sauce seems much stickier and the wings are more tender.

In this recipe, the wings are browned until crispy without the sauce, and then the sauce is added to the baked wings, Then they are baked a hint longer to set the glaze.

This method makes for a more tender wing. 

They are super easy to cook:

1. Dry wings as much as possible.

2. Put in a large bowl and coat with baking powder, salt and pepper.

3. Lay on a rack on a baking sheet pan lined with aluminum foil.



4. Bake at 425 degrees F for approx 40 to 45 minutes, turning half way through.

5. While wings are baking, make the sauce.



6. Place wings in a large bowl and coat with half the sauce.



7. Bake in a 375 degree oven 5 minutes or so, basting with more of the sauce, until they are well covered.

There is nothing like super tender wings doused in sticky sweet sauce with a slight bit of heat. You can make these wings hotter by adding more hot chili garlic sauce.

Warning: This sauce is highly addictive!

If you are looking for wings that knock it out of the park, these you have to try!