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Asian Sticky Chicken Wings

Asian Sticky Chicken Wings


  • 20 large chicken drumettes, skinned (about 1 1/2 lb.)

  • 2 tablespoons toasted sesame oil, divided

  • 5 tablespoons Hot Honey

  • ¼ cup unsalted chicken stock

  • 2 ½ tablespoons reduced-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon minced fresh garlic

  • 3 tablespoons chopped fresh cilantro

  • 2 tablespoons unsalted roasted peanuts, chopped


Instructions Checklist

> Step 1

Preheat broiler with rack 6 inches from heat.

> Step 2

Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.

> Step 3
Meanwhile, combine honey, stock, soy sauce, vinegar, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler: broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.