Sticky Chicken Wings
Recipe: #29973
July 14, 2018
Categories: Chicken, Appetizers, Asian, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Mothers Day, Picnic, Oven Bake Gluten-Free, No Eggs, Non-Dairy, Wings, Spicy, Kosher Meat, more
"I saw this recipe being made on a television show " My Market Kitchen", and knew I just had to try it. I am going to use chicken drumettes, these looked so sticky and tasty, I am sure the family will love them. It is best if you leave the chicken to marinade for a couple of hours or more, however, you can cook them right away."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (452.9 g)
- Calories 468.6
- Total Fat - 11.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 960 mg
- Sodium - 1912.7 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 0.2 g
- Sugars - 14.3 g
- Protein - 72.5 g
- Calcium - 52.2 mg
- Iron - 10.2 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl combine all the ingredients except the chicken wings. Mix the marinade well and check and adjust the seasoning if needed/using. Add the chicken wings and toss well through the marinade. It is best if you left the chicken to marinade for a couple of hours, however, you can cook them right away.
Step 2
Preheat the oven to 160 degrees Celsius.
Step 3
Place the chicken wings in a roasting tray large enough to hold them all in a single layer and place into the oven, cook for 90 minutes. You will have to turn the chicken wings throughout cooking to ensure they are evenly cooking.
Step 4
Once the meat is tender and falling away from the bone, remove from the oven and allow to cool slightly before serving.
Tips
No special items needed.
6 Reviews
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