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A beautiful mid-week or weekend meal; Sticky Chicken Wings — with the perfect amount of sweet and saltiness full of Chinese flavours. It’s really hard to believe these are diet friendly and low in points/calories!
When it comes to wings, I don’t like to over-season them and destroy the already perfect flavours they have.
And this marinade is so popular at parties, gatherings, and even just at home with the family and causes severe finger-licking-after-every-bite. Not classy. But who cares when every else is doing the same thing?
Creating this marinade was simple – yet incredible. The aromas of soy plus sweet soy, along with the honey and intermingled with garlic is slightly intoxicating and one of our favourite ways to prepare and eat wings.
There’s something about sticky chicken. Biting into a wing so tender and juicy on the inside; baked to golden perfection on the outside; covered the most amazing flavours that set off some crazy fireworks in your mouth. Like Chinese New Year.
To Make this Recipe You’Il Need the following ingredients:
1/2 cup soy sauce
1/2 cup honey
1/2 cup apricot jam
2 tbsp oil
1 tsp vinegar
2 garlic cloves, chopped
1/2 teaspoon ground ginger
4 lbs. chicken wings & drumettes
How to make it :
In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.
Preheat oven to 375 degrees F.
Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.