Best Sticky Chicken Wings This Year 2016

sticky_wings

I have written this post time and time again in my head. What excuse do I give, what can I say…Here goes…

After a much needed break from many things in life, I am back. If you are a long time reader who still checks in on me, comment and say, “Welcome Back Bake”! I will make sure to comment back. For my silent readers, just give me a nod to your screen and I will just know.

Moving right along, I feel like I needed a really good Welcome Back post and I must say, this is by far the best chicken I have had in years. Yeah, you read that right!

If are new to my blog, let me catch you up on a few things so you do not have to go back and read about my food allergy issues. I can only tolerate vinegar in tiny quantities, I cannot eat anything apple, and I cannot drink Vodka. Oh and a new one…heatless jalapeño. I almost cried all night off that one. I’ve got many stories that continue to amaze me about that.

I found a restaurant in Charlotte, if you ever come visit then stop by and try it. Seoul Korea, its a non traditional Soul food Korean restaurant. They have some amazing wings that I can actually eat (sauce included) and I have YET to swell up from eating them.

I fell in love with these wings, the struggle is real when it comes to my food issues. When I tried these wings, I had to ask the cook twice what he put in the wings because the sauce was so freaking good, I just knew I would be grasping my Benadryl or Epi Pen by the end of the night. It was tangy, it was sweet, it was sticky. It seriously gets no better than this.

Rest assured there was no vinegar in these wings.

After my first visit I took to my kitchen, making every attempt to recreate these wings at home. WE HAVE A WINNER!

Seriously this is one of the easiest chicken recipes ever. I used my usual seasonings (sea salt, black pepper, onion powder, garlic powder) and let the wings soak all that good flavor up for about an hour. If you have more time then let it sit overnight.

Throw the wings in the oven and bake. When the juices run clear the chicken wings are done. Drain any extra juices off the wings and toss in the sauce (details below) and stick back into the oven to caramelize. Remove and serve. The perfect sticky wings!

 

The sauce in this recipe:

**Secret in the sauce**

1 cup of Hoisin sauce

Add a few dashes of Soy Sauce or Salt to your taste

Add a tablespoon of brown sugar

Heat this mixture until it bubbles over a medium heat on the stove. Let it simmer for about 3 to 5 minutes. The sauce is almost ready to go over the wings when it starts to thicken. Set the sauce aside and let it cool a little or it will run right off the wings. As it cools it will thicken a little more.

I use a pot big enough to fit all of my wings in to heat my sauce. Why dirty another dish if you do not have to? After the sauce cools a bit, I put all of the chicken in the pot, put the lid on top and shake the heck out of it. Open up the pot and stir with a metal spoon. This will make sure every piece of chicken is coated well. Lay the wings back on the baking pan I had already used and place them back in the oven. For easy clean up I use aluminum foil to line the bottom of my baking pan.

I place my oven on 400 and bake for about 10 to 15 minutes to get the outside of the skin crispy. If you are short on time you can turn the broiler on for about 4 minutes.

This is a new favorite among friends. They say the sauce reminds them of teriyaki but a little different. Its a little tangy, salty, and sweet.

If you make these wings definitely come back and let me know. I always love hearing your thoughts.