Chinese Sticky Chicken Wings
Ingredients
The chicken wings
-
2
lb
chicken wings, cut into drumettes and wingettes
The marinade
-
½
teaspoon
sesame oil
-
2
tablespoon
clementine, tangerine juice or orange juice
-
2
tablespoon
mirin
-
¼
cup
soy sauce
-
2
tablespoon
brown sugar or honey
-
¼
cup
tomato paste
-
2
tablespoon
hoisin sauce
-
2
tablespoon
oyster sauce
-
2
tablespoon
sweet chili sauce
-
4
cloves
garlic, minced
-
1
tablespoon
ginger, finely chopped
-
¼
teaspoon
crushed red pepper flakes
-
1
teaspoon
five-spice powder
-
to taste
finely sliced scallions for garnishing
Instructions
- Combine the marinade ingredients in a bowl or ziplock bag and mix well.
- Reserve half of the marinade for basting later.
- Add the chicken wings to the remaining marinade and mix well.
- Let the wings marinate in the refrigerator for 20-40 minutes.
- Preheat the oven to 350°F.
- Line a baking tray with foil or parchment paper and place the wings on it.
- Bake the wings, and halfway through, baste with the reserved marinade.
- Continue baking until the wings are cooked through and starting to char.
Nutrition Facts (estimated)
Servings
4
Calories
357
Total fat
20g
Total carbohydrates
20g
Total protein
23g
Sodium
606mg
Cholesterol
94mg
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