Recipe Background
Soy Sticky Wings: a tangy, sweet party favorite, perfect for gatherings.
Back when my nephew was still a toddler, we decided to throw a big family reunion for my father’s milestone 70th birthday. Since my dad has always had a penchant for savory finger foods, I knew I had to come up with something special. The idea of these soy sticky wings came to me after recalling a trip my dad and I took to this amazing night market in Taiwan when I was twenty-five. We spent the evening exploring flavors that ranged from spicy to sweet, and I remember obsessing over a particularly sticky, tangy chicken dish we devoured. Inspired by that memory, I spent a rainy afternoon experimenting in the kitchen until I landed on just the right combination of ingredients.
The key was balancing the savory notes of oyster sauce with the sweet brightness of orange marmalade, a tip I picked up while working in a bustling kitchen downtown. And believe me, adding a touch of chili sauce gives it the perfect kick that my dad loves. As we gathered around, chatting and laughing, these wings turned out to be the surprise hit of the party. One quick tip: always preheat your oven before flipping those wings to lock in the crispiness. The delightful crunch followed by the sticky glaze was something I’ll never forget. Dad was as happy as a kid with a new toy, constantly reaching for just one more wing, a sure-fire sign of success.
Ingredients
- 2 1/2 pounds chicken wings (about 18-20 wings) pre-cut into wingettes and drumsticks, patted dry
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- 1/3 cup ketchup
- 1/3 cup oyster sauce
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili sauce
- sesame seeds to taste, for garnish
- scallions to taste, sliced, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Set a wire racking on a baking sheet and coat it with nonstick cooking spray.
- In a bowl, add the chicken wings, the oil, the salt, and the pepper and toss to coat.
- Place the coated chicken wings skin-side down on the prepared rack and bake, about 20 minutes.
- Flip the chicken wings and bake them until they reach an internal temperature of 165 degrees F and are crisp, an additional 15-20 minutes.
- While the chicken wings are baking, in a large saucepan, add the ketchup, the oyster sauce, the marmalade, the Dijon mustard, the honey, and the chili sauce and stir to combine.
- Bring the sauce to a low boil and simmer until it begins to thicken, about 3-5 minutes.
- Add the baked wings to the sauce and toss to coat.
- Serve the wings garnished with the sesame seeds and the scallions.
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