Sticky Asian Chicken Wings #AppetizerWeek @PotsandPans
Try this Sticky Asian Chicken Wings #AppetizerWeek @PotsandPans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 pounds chicken wings
- 1/2 cup hoisin sauce
- 2 tablespoons grated fresh ginger
- 1/3 up soy sauce (i use low sodium)
- 2 tablespoons sriracha (add more or less depending on how hot yo
- chopped green onions (optional)
- Carbohydrate 21.3475125237238 g
- Cholesterol 131.454796837906 mg
- Fat 28.2897630588563 g
- Fiber 0.543249990187583 g
- Protein 31.8591555333991 g
- Saturated Fat 7.795744316083 g
- Serving Size 1 1 Serving (207g)
- Sodium 387.16216151143 mg
- Sugar 20.8042625335362 g
- Trans Fat 3.03353742815405 g
- Calories 474 calories
Preheat the oven to 375 degrees F.Spray a baking sheet with cooking spray.Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and sriracha sauce in a large bowl. Toss in chicken wings to cover with sauce.Arrange chicken wing pieces on the prepared baking sheet.Bake in the preheated oven for about 45 to 50 minutes or until chicken is no longer pink. If desired, place under broiler for a couple of minutes to get that charred appearance. (Optional) garnish with chopped green onions.
