Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • 1/4 cup Soy Sauce
  • 1/4 cup sesame oil
  • 1/2 cup molasses
  • 1/2 cup Brown Sugar
  • 1/2 cup apple cider vinegar
  • 3 tbsp Hot Sauce
  • 5 cloves garlic, smashed
  • 2 tbsp ketchup
  • 2 lbs. chicken wings, around 20


    Combine all the ingredients in a plastic bag. Mush it around and refrigerate for at least 2 hours. Drain out the marinade and reserve. Bake the chicken wings for 40 minutes at a 450 degree oven, or until browned. If any juices collect, drain them to keep the chicken wings dry.

    Meanwhile, boil the marinade down into a thick syrup. When the chicken wings are done, toss to coat in the syrup. I serve them as is but you could dress them up with nuts and herbs.


Log in or Register to write a comment.