Sticky Chicken Wings
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Everyday Food, March 2010
- Total Time 1 3/4 hour
- Yield Serves 4
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Ingredients
- 3/4 cup packed light-brown sugar
- 1/4 cup fish sauce
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons soy sauce
- 1-inch piece fresh ginger, smashed and peeled
- 1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional)
- 2 pounds chicken wings, cut in half at joint (wing tips removed)
Directions
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Preheat oven to 300. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.
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Bake wings 1 hour. Increase heat to 450 and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve wings with sliced chile if desired.
Cook's Note
Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.
Everyone loved these! Six kids from 15 down to 2 ate every morsel. I would say not to cook them the full 30 - 35 minutes. Perhaps just 20 - 25 and check on them, otherwise, you're left with no sauce and a hard mess to clean up in the pan!
This was such a hit when I made it last summer...easy and delish!
These are outstanding for game day or for supper. Super easy. Make extra sauce if you're having it for dinner -- it's delicious on white or brown rice.
These were pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/03/03/sticky-chicken-legswings/
My husband and I absolutely love these easy-to-make, one-dish chicken wings. They're delicious with a bare minimum of work. A couple of my own tweaks: I use drummettes, so I don't need to cut wings, and I grate the ginger rather than smashing it. This is a recipe I have featured on my blog, Recipes That Worked by Mandy Higgins.
I used reduced sodium soy sauce but this sauce still came out a bit too salty. Very sticky though.