Sticky Chicken Wings
Recipe: #34165
January 25, 2020
Categories: Chicken, Appetizers, Australian, Birthday, Easter, Fathers Day Game/Sports Day, Picnic, Sunday Dinner, Oven Bake, Wings, more
"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 is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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