Description
Wow! The method of cooking these wings makes them the tenderest, sweetest wings with a little heat.
Ingredients
2-1/2 pounds chicken wings or drumettes
1-1/2 tsp Kosher salt
1 tsp ground black pepper
2 tablespoons baking powder
1/3 cup oyster sauce
1/3 cup ketchup
2 tablespoons orange, peach marmalade or hot pepper peach jam
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 tablespoon hot chili garlic sauce
2 Tbsp sweet chili sauce
1/2 cup brown sugar
3 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
Preheat oven to 425 degrees F. Spray a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
Using paper towels, pat wings dry. In a large bowl, combine wings, salt, pepper and baking powder.
Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn halfway through.
In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade or jam, Dijon, honey, brown sugar and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.
After wings are browned, turn heat down to 375 degrees F. Line the baking sheet with a new piece of aluminum foil.
In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 3-5 minutes. Baste with remaining oyster sauce mixture.
Serve immediately, garnished with green onions and sesame seeds, if desired.