These sticky chicken wings will be perfect for your New Years’ Eve get together or for our next Football watching party. Don’t forget Super Bowl Party!
Not only are they delicious, but they make a beautiful presentation!
Here you go!
Sticky Baked Chicken Wings
Ingredients
- 1 cup ketchup
- 1 cup unseasoned rice vinegar
- 1/2 cup soy sauce
- 2 tbsp honey
- 2 tbsp gochujang (Korean red pepper paste)
- 5 lbs chicken wings (split)
- 1/4 cup canola oil
- salt and pepper
- scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish
Instructions
- In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.Meanwhile, preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper, Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450. Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.