Wednesday, November 13, 2013
Sticky Asian Wings
I had a impromptu game night this past weekend and wanted to serve a few appetizers (imagine that!).
What I served was Ree Drummond's Best Spinach Artichoke Dip, always a winner.
Also, I made Buffalo Wings with homemade blue cheese dressing, so good!
I wanted to create a Asian wing that was sticky, you know the kind :) I got pretty close with these.
What you will need is:
Approximately 12-14 chicken wings, rinsed and patted dry
8 Garlic cloves, chopped
3 Tablespoons soy sauce
1 Tablespoon of ginger paste
2 Tablespoons hoisin sauce
3 Tablespoons honey
A good dash cayenne
1 Tablespoon sesame seeds
2 Tablespoons scallions finely chopped
How to make them:
Make sure to wash your chicken and pat dry, set aside
Add all your ingredients to a large freezer sized Ziplock bag or in a container with a lid, mix well.
Now add your chicken to the bag of ingredients
Place the bag in the fridge to marinade for 2 hours or more
Preheat your oven to 425 degrees
Line a shallow baking pan with tinfoil and lightly oil.
Add wings to the pan and bake for 35 minutes, turning half way through.
Top with sesame seeds and onions & serve!
Hope you like them!