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  1. 01-20-2013, 04:25 PM #1
    threeovens
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    Asian Sticky Wings




    **WINNER of Recipe of the Month January 2013**



    I made some delicioso chicken wings for gameday. I have to work, but my husband is home, so why deprive him? We wanted to try something different than ordinary, run-of-the-mill Buffalo Hot Wings. The mister asked for BBQ wings and I soon realized that these were not them! Much better than BBQ…
    These wings are first roasted in the oven at a high temperature to cook through and get a bit crispy on the outside. Then they go for a swim to get coated in the sauce. They are not that hot, but if you prefer you can use half the ginger and leave out the Sriracha altogether.

    Sweet Spicy Sticky Wings
    Ingredients:

    12 chicken wings
    2 tablespoons vegetable oil
    Kosher salt
    Fresh ground black pepper
    1/4 cup rice vinegar
    1/4 cup Splenda brown sugar blend
    1/4 cup low sodium soy sauce
    1 1/2 tablespoons Thai sweet chile sauce
    1 1/2 teaspoons Sriracha sauce (be careful – TEASPOONS)
    2 tablespoons fresh ginger, grated or minced
    2 green onions, chopped
    1 tablespoon sesame seeds, toasted

    Method:

    You can either leave the wings intact or cut them at the joints and discard the wing tips. Rub the wings with the oil, then generously sprinkle with salt and pepper. Preheat your oven to 400 degrees F. Next, set up a roasting rack by placing a wire cooling rack inside a rimmed baking sheet (I saw this on America’ Test Kitchen); or you could just lay them in a baking dish or rimmed baking sheet (line with parchment).
    Cook the wings, turning occasionally, until they are golden and crispy and cooked through (feel free to slit the largest one open to check), about 45 minutes.
    Meanwhile, you should be making the sauce. In a saucepan, combine the vinegar, brown sugar, soy sauce, Thai sweet chile sauce, Sriracha, ginger, and HALF the green onions. Heat, stirring frequently, until the sauce reduces so that it is thick and bubbly. Do not worry if it reduces too much, just stir in a little hot water and be more careful this time (yup, I had to do this).

    Once the wings are done roasting, put them directly into the sauce. Stir them around a bit to get coated. This will take about 3 minutes or so. You shouldn’t just pour the sauce on the wings because they still have some residual oil on them and it wont adhere as well. Stirring and heating allow the residual oil to meld into the sauce.
    Garnish with green onions and sesame seeds. Serve hot or warm.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.
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  2. 01-21-2013, 12:29 PM #2
    cali~jenn
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    Re: Asian Sticky Wings




    Oh my gawd this looks awesome! Great pic!
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  3. 01-21-2013, 12:37 PM #3
    cali baker
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    Re: Asian Sticky Wings




    that IS a fantastic, drool-inducing picture! I've been wanting to make my own chicken wings and this recipe sounds very delicious. What a perfect dish for a crowd (or for me,me,me only)!
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  4. 01-21-2013, 01:45 PM #4
    bullmama
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    Can we use regular brown sugar instead of Splenda? I am drooling here!!


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  5. 01-21-2013, 01:54 PM #5
    threeovens
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    Re: Asian Sticky Wings




    You can always use regular brown sugar instead of Splenda. I was trying to make it more friendly for my diabetic husband. He has lost so much weight he is no longer diabetic. Sadly, its not from a constant diet of these!
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.
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  6. 02-01-2013, 06:24 PM #6
    LariP
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    Re: Asian Sticky Wings




    I'm going to have to try this.
    But I will do it with chicken legs. I never can bring myself to buy chicken wings at the meat counter. I have an EXTREMELY hard time with what they charge for wings these days. I am old enough to remember the days when at the meat counter the wings and livers and gizzards were in the bargain bin for almost give away prices.

    I was raised on that kind of meat. Coming from a relatively "poor" family with a lot of kids.

    Now it's Designer meat...Go Figure!
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  7. 02-02-2013, 09:11 AM #7
    cali~jenn
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    Re: Asian Sticky Wings




    Quote Originally Posted by LariP View Post
    I'm going to have to try this.
    But I will do it with chicken legs. I never can bring myself to buy chicken wings at the meat counter. I have an EXTREMELY hard time with what they charge for wings these days. I am old enough to remember the days when at the meat counter the wings and livers and gizzards were in the bargain bin for almost give away prices.

    I was raised on that kind of meat. Coming from a relatively "poor" family with a lot of kids.

    Now it's Designer meat...Go Figure!
    No kidding huh? Well legs would be better anyhow. Dark meat and much more of it.
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  8. 03-24-2013, 05:41 PM #8
    cali~jenn
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    Re: Asian Sticky Wings




    Making this tonight for dinner using chicken legs. Have the sauce simmering and it is yummy! Tried being careful not to make it too spicy for the kids but thinking the 1 tsp for a double batch of sauce still might be a bit much. For me, no. excited to eat this! Thinking I might make another batch of sauce without the spice for the kids.
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  9. 03-24-2013, 08:51 PM #9
    cali~jenn
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    Re: Asian Sticky Wings




    The 4 year old had me add this one to her list of likes. made extra of the spicier sauce and hubby wants it saved for shrimp now. Lol great recipe!
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  10. 03-25-2013, 02:33 PM #10
    TraciInTexas
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    Re: Asian Sticky Wings




    Quote Originally Posted by LariP View Post
    I'm going to have to try this.
    But I will do it with chicken legs. I never can bring myself to buy chicken wings at the meat counter. I have an EXTREMELY hard time with what they charge for wings these days. I am old enough to remember the days when at the meat counter the wings and livers and gizzards were in the bargain bin for almost give away prices.

    I was raised on that kind of meat. Coming from a relatively "poor" family with a lot of kids.

    Now it's Designer meat...Go Figure!
    HA! We were just discussing that a few nights ago...
    I was the youngest, so I got stuck with wings. My sister got the drums. My folks ate the breasts. Saving the thighs for my Father's lunch the next day... LOL! Funny how that worked, huh?
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