Sticky Chicken Wings Recipe | Sweet & Savory Appetizer

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and place a wire rack on top.

2. 2

   Pat chicken wings completely dry with paper towels. This is crucial for crispy wings.

3. 3

   In a large bowl, toss wings with salt, black pepper, garlic powder, and baking powder until evenly coated.

4. 4

   Arrange wings in a single layer on the wire rack, making sure they don't touch.

5. 5

   Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.

6. 6

   While wings are baking, prepare the sticky sauce. In a medium saucepan, combine soy sauce, honey, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sesame oil.

7. 7

   Bring the sauce to a simmer over medium heat, stirring occasionally.

8. 8

   In a small bowl, mix cornstarch with water to create a slurry.

9. 9

   Add the cornstarch slurry to the sauce and stir continuously for 2-3 minutes until the sauce thickens and becomes glossy.

10. 10

    Remove sauce from heat and set aside.

11. 11

    When wings are done, transfer them to a large bowl.

12. 12

    Pour the sticky sauce over the hot wings and toss until all wings are evenly coated.

13. 13

    Return the coated wings to the baking sheet and broil for 2-3 minutes for extra caramelization. Watch carefully to prevent burning.

14. 14

    Remove from oven and transfer to a serving platter.

15. 15

    Garnish with sesame seeds and chopped green onions.

16. 16

    Serve immediately while hot and sticky. Perfect with ranch or blue cheese dressing. Store leftovers in the refrigerator for up to 3 days.