Asian Sticky Wings

Asian Sticky Wings, aka, the easiest wings you'll ever make ... I promise! I really do enjoy wings and we've had them breaded and fried, cooked in hot sauce, thrown on the grill and a ton of different ways, but these were DIFFERENT because they were SO EASY, moist and tender! I love easy, don't you?

RECIPE
Ingredients
20 chicken wings, frozen (no need to thaw)
4 tbsp. Soy Sauce
1/3 cup raw honey 
Chopped green onion
Rice, cooked (if desired)

Method
Preheat oven to 450.

In a small bowl mix Soy Sauce and honey until well blended. Spray a baking pan with cooking spray.

Toss chicken wings in sauce to coat and place in baking pan; reserve remaining sauce.

Cook wings for 30 minutes. Open oven and remove baking dish. Drain any excess liquid if necessary, stir wings to coat well, and drizzle on some more of the sauce.

Return baking dish to oven and continue to cook another 10 minutes or until wings are cooked through, basting with remaining sauce a couple of more times. You want them glazed well and sticky.

Sprinkle with chopped, green onion (optional).

As promised ... EASY!

Note - have a crowd to feed? Recipe is easily doubled or tripled!

Also seen on Meal Plan Monday

Also seen on Weekend Potluck

Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Fried Hot Wings

Wings fried and coated in hot sauce

Updated January 2021

Nothing could be greater than Fried Hot Wings for game day! I've been trying for years to make these right; use a coating, no coating, deep-fried, not deep-fried, baked, etc. Tonight I finally got it right. These wings were perfectly tender, yet crispy and finger licking good. Pssssssst really they're great anytime.

Drumettes all ready to eat

First you have to find the right coating mix. In this instance I used self-rising flour and spices, soak them in hot sauce, dip in mix and fry. After frying toss with more hot sauce and bake a few minutes. They were perfect!


RECIPE
Ingredients
1 package fresh or frozen chicken wings, tips removed and drumettes cut from wing
1 cup self-rising flour (make your own with AP flour, 1 1/2 tsp baking powder and 1/4 tsp salt)
1-2 tsp garlic powder
1-2 tsp course-ground black pepper
Texas Pete Buffalo Wing Sauce

Method
Place all wing pieces in a large zip-top bag and soak in hot sauce.

Add self-rising flour, garlic powder and course-ground black pepper to another gallon zip-top bag.

Add soaked wings to flour mixture and shake to coat.

Allow to dry on a cooling rack with paper towels underneath, for at least one hour at room temperature.

Place wings, 6-8 at a time, in a deep fryer with the oil at 375-400 degrees. Alternately, you can use a Dutch oven or large, deep pan filled with 3-inches of oil.

Fry until wings are cooked through; drain on rack with paper towels underneath.

Place cooked wings in baking pan and toss to coat with Texas Pete Buffalo Wing Sauce.

Heat in oven at 400 degrees a few minutes, or until hot.

Serve immediately with celery sticks and blue cheese or ranch dressing.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.