Sticky Cantonese Barbecue Baked Chicken Wings Recipe: Are you looking for a fresh approach to enjoying your wings? If you are looking for a recipe for sticky Cantonese barbecue baked chicken wings, look no further than this one. With the arrival of the football season, there is a greater justification than ever before to consume a large quantity of wings.
In spite of the fact that buffalo wings are the most popular, they are kind of “been there, done that,” so why not try something something different? The spicy Cantonese barbecue baked chicken wings are prepared for your next gathering, and they are certain to be a hit with everyone who attends. I am in awe of how simple it is to prepare wings that are crispy in the oven.
Sticky Cantonese Barbecue Baked Chicken Wings Recipe
It is much simpler to make them, and you do not have to deal with frying them in hot oil. “They have all of the crispiness that fried wings have, but they are much easier to make.” In addition, Shungu explains why she enjoys the Cantonese twist so much. “The skin on crispy chicken wings has an umami-like flavor, so by adding an umami-rich sauce, we are layering the umami flavor.” All of us adore the way that sounds!
Ingredients
- 1½–2 lbs split chicken wings
- 1 teaspoon salt
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
Optional Ingredients
- ¼ cup sesame seeds
- ¼ cup chopped green onions
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How to make itÂ
- Preheat the oven to 400 degrees Fahrenheit. Using a salt shaker, sprinkle the wings. A sheet pan should be placed on top of a wire rack, and the wings should be arranged in a single layer on the wire rack.
- Bake the wings for forty minutes, or until they have begun to turn a golden brown color.
To prepare the remaining ingredients, place them in a small skillet and heat them over medium heat while the wings are cooking. - Cook for three to four minutes, or until the mixture has slightly thickened, after bringing it to a simmer. The more it cools, the more it will continue to thicken. After removing the wings from the oven, apply the glaze to both sides of the wings using a brush.
- You should put the wings back into the oven and continue to cook them for another ten minutes. Depending on your preferences, sprinkle the dish with chopped green onions and sesame seeds. Allow the wings to cool for a period of five minutes before serving.
Nutrition
- Calories:Â 372 kcal
- Carbohydrates:Â 8.2 g
- Protein:Â 31.9 g
- Fat:Â 22.8 g
- Saturated Fat:Â 6.4 g
- Cholesterol:Â 98 mg
- Sodium:Â 248 mg
- Potassium:Â 260 mg
- Fiber:Â 0.3 g
- Sugar:Â 5.9 g
- Calcium:Â 20 mg
- Iron:Â 1.8 mg
Make them ahead of time?
- This recipe for sticky chicken wings can also be made the day before the party. If you have whole wings, separate them and spread them out in the baking dish. Cover with foil and put them in the fridge.
- After that, make the sauce in a small bowl and put it in the fridge too. Put the wings in the oven with the sauce on the day of the party.
- On top of that, these sticky Chinese chicken wings work great in a chafing dish if you want to put them out on a buffet. They don’t get soggy like fried wings do after being out for a while because they are fall-off-the-bone wings.
Hey Jasmine, looking to do these wings Sunday. Pls adjust the instruction re the baking sheet and wire rack; it’s reversed. Good day.
Hello Anthony
If you try this recipe, please share experience with us.
Thank you