Sticky Chicken Wings

4-6
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"I was looking for a recipe I made a few years ago, and looking around I found this recipe on the Design Files. The recipe I made was very similar and with a few changes I think it is just about the same as I made years back. You will definitely need napkins and finger bowl for this one. These were so sticky, but full of flavor."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (291.4 g)
  • Calories 286.7
  • Total Fat - 7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 600.2 mg
  • Sodium - 417.3 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 6.7 g
  • Protein - 45 g
  • Calcium - 41.7 mg
  • Iron - 6.7 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat your oven to 180c.

Step 2

Place the chicken wings in a pot and cover with water; bring the water to the boil.

Step 3

When boiling turn down the water to a simmer for 10-12 minutes; turn off the heat and let wings sit.

Step 4

To Make The Glaze;

Step 5

Except for the butter, mix all the remaining ingredients ingredients (not butter) in a saucepan and reduce mix to approx 1/3, then add the butter.

Step 6

Strain chicken wings (I keep the water, cool and freeze to use as a stock, it has a great flavor).

Step 7

Add the wings to the glaze that has been reduced and mix them through carefully but thoroughly: place the wings on a baking tray and bake for 20-24 minutes (pending on your oven), shaking tray every 5 minutes to make sure they do not stick.

Step 8

Remove from oven and serve with finger bowls and napkins.

Tips & Variations


No special items needed.

Related

ellie

We enjoyed these wings and I think the boiling process gets rid of some of the fat from the chicken. Thanks for sharing!

review by:
(31 Jan 2020)