Sticky Cantonese Barbecue Baked Chicken Wings Recipe

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Sticky Cantonese Barbecue Baked Chicken Wings Recipe: Searching for a different way to savor your wings? This recipe for sticky Cantonese BBQ baked chicken wings is all you need to look further. With the arrival of football season, there’s more reason than ever to stuff yourself with wings. Although the most widely consumed food is buffalo wings, you’ve probably “been there, done that,” so why not try something different? Here are some fiery baked chicken wings with Cantonese barbecue that will definitely be a hit at your next event.

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Sticky Cantonese Barbecue Baked Chicken Wings Recipe

 

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3 Easy Ways to Cook Soy & Oyster Sauce Wings 酱烧蚝油鸡翅 Air Fried, Baked, Fried  Chinese Chicken Recipe

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Ingredients

 

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  • 1½–2 lbs split chicken wings
  • 1 teaspoon salt
  • 2 tablespoons hoisin sauce
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • Optional Ingredients
  • ¼ cup sesame seeds
  • ¼ cup chopped green onion

 

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Directions

 

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  • Set oven temperature to 400°F.

 

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  • Salt the wings a little. Arrange the wings in a solitary layer onto a wire rack, then position the rack over a baking sheet. Bake the wings for forty minutes, or until they start to brown.

 

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  • Place the other ingredients in a small skillet over medium heat while the wings are cooking. After bringing to a simmer, cook for three to four minutes, or until slightly thickened. As it cools, it will get thicker yet.

 

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  • After taking the wings out of the oven, brush the glaze over both sides of them. Put the wings back in the oven and let them cook for ten more minutes.

 

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  • If desired, top with chopped green onions and sesame seeds. Allow to cool for five minutes before serving.

 

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Nutrition

 

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  • Calories per Serving: 601
  • Total fat: 36.7 g
  • Saturated Fat 11.0 g
  • Trans Fat: 0.2 g
  • Cholesterol: 294.0 mg
  • Total Carbohydrates: 19.7 g
  • Dietary Fiber: 0.4 g
  • Total sugars: 16.9 g
  • Sodium: 791.1 mg
  • Protein: 47.3 g

 

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FAQs AND TIPS

 

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Add salt to the wings and bake

 

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  • Set your oven to 400 degrees Fahrenheit since you will be using it to fry the wings. After that, remove the wings and season them with salt. Arrange the wings on a wire rack, making sure they are arranged in a single layer to prevent overlap. To catch any drips that may occur during cooking, place the wire rack over a sheet pan. “The secret technique is using a wire rack to cook the wings,” Shungu explains. “The wire rack allows hot air to circulate all around the wings, ensuring they are crispy on all sides.”

 

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Make the sauce

 

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  • Remove the wings from the oven and place the sauce ingredients in a small skillet. These consist of fresh ginger, toasted sesame oil, hoisin, ketchup, rice vinegar, honey, and soy sauce. After reducing the heat to medium, simmer the mixture for 3 to 4 minutes, or until the sauce starts to thicken slightly. Note that the sauce does not need to be extremely thick because it will continue to thicken as it cools.

Add the glaze to the wings

 

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  • When they are done baking, remove the wings from the oven. Use a pastry brush to coat both sides of the wings with the glaze. Return the wings to the oven and cook for an additional 10 minutes.

 

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