These sticky Asian Chicken Wings have the most addicting glaze and are super easy to make! A great recipe for appetizers, dinner and large crowds!
Scale
Ingredients
- 4 pounds chicken wings, separated at joints and tips discarded
- Olive oil for brushing on the wings
- Salt and black pepper and garlic powder for seasoning the wings
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup reduced sodium soy sauce
- 2 tablespoons sugar
- 1 tablespoon garlic paste (or fresh, minced garlic)
- 1 tablespoon ginger paste (or fresh, grated ginger)
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 2 tablespoons chopped scallions (for garnish)
- 2 tablespoons sesame seeds (for garnish)
Instructions
- Preheat the oven to 450 degrees.
- Brush the wings lightly with olive oil and then season them generously with salt, pepper and garlic powder.
- Line a baking sheet with parchment paper. Place the chicken wings on the baking sheet in a single layer and then bake for 30 minutes.
- While the wings are cooking, make the sauce by adding the orange juice, pineapple juice, sugar, soy sauce, garlic, ginger, sesame oil and cayenne pepper to a small pot. Bring to a simmer and let reduce for 20 minutes. After 20 minutes, whisk in the cornstarch mixture and bring back to a simmer. Turn the heat off and set aside until the wings are done.
- After 30 minutes, remove the chicken wings from the oven and brush with the sauce. We like these wings saucy, so add a good, thick layer to the wings. Place the wings back into the oven for another 10 minutes to caramelize the sauce. After the wings come out of the oven, you can serve them as is or even baste with the remaining sauce.
- Garnish the wings with sesame seeds and chopped scallions if desired.
- Category: Appetizers
- Method: Oven
- Cuisine: American
