STICKY ASIAN CHICKEN WINGS
Butters, dressed in his best American flag bandana, and these sticky sticky wings are the perfect way to celebrate.
Nothing, right? These wings are the best part of the holiday.
This caramelized glaze is perfect. The key is to broil the bad boys with the half of the glaze on and then toss them with the leftover glaze, before adding green onions and sesame seed.
The crispness is perfect, with the right balance of sweetness, heat and savoriness. Oh, and beers. Don’t forget the cold beer to go with them.
Chicken wings or drumettes weighing 2 1/2 pounds
To taste, add Kosher Salt and freshly ground Black Pepper
Baking powder, 1 1/2 teaspoons
1/3 cup oyster sauce
1/3 cup ketchup
Orange marmalade, 2 tablespoons
1 tablespoon Dijon mustard
Honey, 1 Tablespoon
Chili garlic sauce: 1 tablespoon or more to taste
Green onions, thinly cut into 3
Sesame seeds toasted, 1 tablespoon
Pre-heat oven to 425 degrees F. Coat wire racks with nonstick spray, and place them on a baking tray lined with aluminum foil. Set aside.
With paper towels, dry the wings. Combine wings with 1 1/2 teaspoons of salt, 1 teaspoon of pepper, and baking powder in a large mixing bowl.
Turn the wings at half-time using metal tongs. Bake for 40-45 min.
Combine oyster sauce, ketchup, marmalade, Dijon, honey, and chili garlic sauce in a small pan over medium heat. Bring to a simmer; stir constantly while cooking.
Pre-heat oven to broil. Line a baking tray with aluminum foil.
Combine wings with half of the oyster sauce in a large mixing bowl. Place the wings on a baking sheet, and broil them, turning them once, for about 3 to 5 minutes, or until they are glossy and slightly caramelized. Stir in remaining oyster sauce mixture.
Garnish with sesame and green onions, if you wish.