What’s a football party without chicken wings? The normal process for preparing wings requires deep-frying, but I prefer making Sticky BAKED Chicken Wings (a recipe by Giada De Laurentiis) which are crispy wings with a flavorful glaze WITHOUT the mess of FRYING! These chicken wings marinate in a sesame-soy sauce and then bake at a high temperature (425 degrees) resulting in crispy skins. The basting sauce is made up of honey, soy sauce, and Korean chili paste (add more or less of the chili paste to suit your taste). After baking, the wings are then brushed with the honey-Korean chili sauce and returned to the oven until they are properly glazed and sticky-good!

Truthfully, chicken wings have become so popular in the South over the last few years that our kids have no idea that chicken wings were once the most undesirable part of the bird and often discarded. When I grew up, no one was fighting over the wing on our platter of Sunday fried chicken!

Now, you can find chicken wings of all varieties on restaurant menus — hot, mild, sweet, tangy, spicy — and no football party is complete without them. The original chicken wings — Buffalo wings, crispy fried and tossed in hot sauce — were first served in 1964 at the Anchor Bar in Buffalo, New York (hence the name!). For many years, buffalo wings were a regional food found only in New York and surrounding areas. It wasn’t until the mid-1980s that wings had spread across the country and became the signature food at tailgates and football parties.

If you like chicken wings with an Asian flair, you need this recipe for your next football party. What’s amazing about this recipe is that you can achieve crispiness without FRYING! That means less clean-up! I am all about keeping it simple and easy, and with this recipe that doesn’t mean sacrificing flavor. Enjoy!

Sticky Baked Chicken Wings

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Ingredients

Wings

2 pounds chicken wings, split and tips discarded1 tablespoon toasted sesame oil1 tablespoon soy sauce1 tablespoon lime juice, from 1 lime

Sauce

3 tablespoons clover honey1 tablespoon Korean chili paste1 tablespoon soy sauce2 teaspoons sesame oil2 teaspoons lime juice1 clove garlic, peeled and smashed

Instructions

For the wings:

Place sesame oil, soy sauce and lime juice in a gallon-size ziplock bag. Add the chicken wings and seal the bag. Mix the wings around until all are coated in the marinade. Refrigerate for 3 hours to marinate.Preheat the oven to 425 degrees. Place the wings on a rimmed baking sheet and bake for 20 minutes or until crispy.

For the sauce:

Whisk together honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Bring to a simmer and reduce heat to low. Cook until thickened, about 5 minutes.Remove the wings from the oven and carefully pour off any grease. Brush the wings with sauce and toss gently with a metal spatula to coat well. Return to oven and cook an additional 5 to 10 minutes, turning once, until glazed and cooked through. Toss the cooked wings once more to coat well. Serve immediately.

Notes

Recipe from Giada De Laurentiis .

6.6.16

http://lifeloveandgoodfood.com/sticky-baked-chicken-wings/

© 2015 Life, Love, and Good Food | Sheila Thigpen

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