Sticky Asian Garlic Wings
These Sticky Asian Garlic Wings have been a family favorite for years. They’re perfect for parties or as a game-day snack or appetizer.
Servings: 6
Print
Pin
Ingredients
- 3 lb. chicken wing pieces
- 1 C light brown sugar
- 1/2 C soy sauce see notes for gluten-free suggestion
- 3 cloves garlic crushed
- 1/2 tsp ground ginger
Instructions
- Pre-heat oven to 400 degrees.
- Add brown sugar, soy sauce, garlic and ginger to a bowl and mix well. Set aside.
- Line a rimed baking sheet with alluminum foil and top with a wire rack. Place chicken wing pieces on the wire, skin side up.
- Baste the top side of the chicken with the marinade and bake for 15 minutes. After 15 minutes, turn the chicken and baste the other side. Bake for another 15 minutes.
- Turn and baste the chicken wings and bake for an additional 10 minutes.
- Turn and baste the wings and baste for 10 more minutes.
- Serve wings immediately or keep warm.
Notes
Turning and basting the chicken wings several times seems tedious but it makes a difference in the wings. They bake more evenly and the marinade has a chance to form a nice sticky caramelized coating on both sides of the wings without burning. When following a gluten-free diet, be sure to use gluten-free soy sauce. I've used Kikoman, San-J Tamari and La Choy soy sauce in this recipe.
Nutrition Information
Serving: 1g | Calories: 154kcal | Carbohydrates: 38g | Protein: 2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 1091mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 36g | Vitamin A: 0.2IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 1mg
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!