Sticky Chicken Wings
Prep
15m
Cook
1h
Wait
1h
| Category: | Main Dish Appetizer Poultry |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Wings
| 2 pounds Chicken wings |
| Salt & Pepper |
| 1 tbsp Baking Powder |
Sauce
| 4 Shallots, fine diced |
| 3 cloves Garlic, smashed and chopped |
| 2 tsp Ginger, fine chop or minced |
| 1/4 cup Mirin |
| 1/4 cup Sake |
| 1/4 cup Soy Sauce |
| 1/4 cup Rice wine vinegar |
| 1/4 cup Oyster Sauce |
| 1/4 cup Ketchup |
| 1 tbsp Honey |
| 1 tbsp Brown sugar |
| 2 tbsp Gochujang |
| 2 tsp Fish Sauce |
| 1/2 tsp Sesame oil |
| 1 Lemon zest and juice |
Garnish
| 1 1/2 tbsp Sesame seeds, toasted |
| 2 Green onions, sliced thin on bias |
Sticky Chicken Wings Directions
- Add .5-1" of water to a large pot, then place an open steaming basket in the pot so it is above the water to steam the wings. Bring the water to a boil, reduce the temp to medium and add the wings (do not over crowd, can be done in batches). Steam for 10 minutes.
- Pat the steamed wings dry and place on a rack to dry for 1 hour. (use a baking sheet with tinfoil, topped with a few layers of paper towel. Put a wire rack on top of the paper towel.)
- Combine the salt, peper, and baking powder.
- Once cooled and dried, preheat oven to 425, toss the wings with the baking powder mix, remove the paper towel from the sheet pan, return the wings to the rack/pan and place the wings in preheated oven. Cook for 20 minutes, flip the wings and cook for 20-30 minutes more.
- While the wings are cooking make the sauce.
- In a saucepan saute the shallots, garlic and ginger until fragrant. Add the Mirin, Sake, Rice wine vinegar, honey, brown sugar, soy sauce, oyster sauce and ketchup. Bring mix to a simmer, stirring as needed, reduce by half. Add lemon juice to taste, and sesame oil, remove from heat.
- When the wings are cooked, add some sauce to a large mixing bowl and toss with the wings.
- Top with toasted sesame seeds and green onions to serve.
