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Sticky Asian Wings

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Crispy chicken wingscoated in a sweet and tangy glaze that caramelizes beautifully for the ultimate sticky, finger-licking experience. Perfect for appetizers, parties, or a delicious snack!

Ingredients

  • For the Wings:16split chicken wings (drummettes and wingettes)1 tbspgarlic powder1 tspsalt1 tsppepperAvocado oil sprayFor the Sticky Glaze:¼ cupsweet Thai chili sauce¼ cupketchup
  • For the Sticky Glaze:¼ cupsweet Thai chili sauce¼ cupketchup

Instructions

  1. 1️⃣Prepare the Wings:Pat the chicken wings dry with a paper towel to ensure they crisp up during cooking.Season evenly with garlic powder, salt, and pepper.Lightly spray the wings with avocado oil for added crispiness.2️⃣Cooking Options:Baking Method:Preheat the oven to425°F (218°C).Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer on the rack.Bake for25 minutes, flipping halfway through. Continue baking until desired crispiness is achieved, ensuring the internal temperature reaches165°F (74°C).Air Fryer Method:Preheat the air fryer to400°F (204°C).Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  2. Pat the chicken wings dry with a paper towel to ensure they crisp up during cooking.
  3. Season evenly with garlic powder, salt, and pepper.Lightly spray the wings with avocado oil for added crispiness.2️⃣Cooking Options:Baking Method:Preheat the oven to425°F (218°C).Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer on the rack.Bake for25 minutes, flipping halfway through. Continue baking until desired crispiness is achieved, ensuring the internal temperature reaches165°F (74°C).Air Fryer Method:Preheat the air fryer to400°F (204°C).Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  4. Lightly spray the wings with avocado oil for added crispiness.2️⃣Cooking Options:Baking Method:Preheat the oven to425°F (218°C).Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer on the rack.Bake for25 minutes, flipping halfway through. Continue baking until desired crispiness is achieved, ensuring the internal temperature reaches165°F (74°C).Air Fryer Method:Preheat the air fryer to400°F (204°C).Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  5. 2️⃣Cooking Options:
  6. Preheat the oven to425°F (218°C).Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer on the rack.Bake for25 minutes, flipping halfway through. Continue baking until desired crispiness is achieved, ensuring the internal temperature reaches165°F (74°C).Air Fryer Method:Preheat the air fryer to400°F (204°C).Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  7. Line a baking sheet with parchment paper and place a cooling rack on top. Arrange the wings in a single layer on the rack.
  8. Bake for25 minutes, flipping halfway through. Continue baking until desired crispiness is achieved, ensuring the internal temperature reaches165°F (74°C).Air Fryer Method:Preheat the air fryer to400°F (204°C).Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  9. Preheat the air fryer to400°F (204°C).
  10. Place the wings in the air fryer basket in a single layer.Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  11. Air fry for20 minutes, flipping halfway, until crispy and golden brown.3️⃣Make the Sticky Glaze:In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  12. 3️⃣Make the Sticky Glaze:
  13. In a large skillet over medium heat, combine the sweet Thai chili sauce and ketchup.Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  14. Sauté for about2 minutes, stirring until the glaze becomes bubbly and starts to caramelize.4️⃣Coat the Wings:Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  15. 4️⃣Coat the Wings:
  16. Add the cooked wings to the skillet and toss until they are evenly coated in the sticky glaze.Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  17. Let the wings cook in the sauce for an additional1–2 minutesto allow the glaze to caramelize fully.5️⃣Serve:Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!
  18. 5️⃣Serve:
  19. Transfer the wings to a serving plate and enjoy them while they’re hot, sticky, and irresistibly delicious!

Notes

For extra flavor, garnish with sesame seeds and chopped green onions.If you like a bit more spice, add a teaspoon of Sriracha or red chili flakes to the glaze.Use parchment paper to make cleanup easy when baking.Serve with a side of ranch or blue cheese dressing for dipping.
If you like a bit more spice, add a teaspoon of Sriracha or red chili flakes to the glaze.Use parchment paper to make cleanup easy when baking.Serve with a side of ranch or blue cheese dressing for dipping.
Use parchment paper to make cleanup easy when baking.Serve with a side of ranch or blue cheese dressing for dipping.
Serve with a side of ranch or blue cheese dressing for dipping.

Find it online: https://www.delicetreats.com/delicious-asian-chicken-wings-recipe-youll-love/