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Sticky Asian Chicken Wings

Spicy Asian Chicken wings

Sticky Asian Chicken Wings

Sticky Asian Wings



  • 20 large chicken drumettes, skinned (about 1 1/2 lb or 700 grams)
  • 2 tablespoons toasted sesame oil, divided
  • 5 tablespoons honey
  • ¼ cup unsalted chicken stock
  • 2 ½ tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons sambal oelek (ground fresh chilli paste) [recipe below]
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons unsalted roasted peanuts, chopped


  1. Preheat broiler with rack 6 inches/ 15 cms from heat. Coat a large foil-lined baking sheet with cooking spray.


    Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.
  3. Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat.
  4. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently.
  5. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred.
  6. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat.
  7. Sprinkle chicken evenly with cilantro and peanuts.



259 calories; fat 11.4g; saturated fat 1.8g; mono fat 4.3g; poly fat 4g; protein 14g; carbohydrates 26g; fiber 1g; cholesterol 31mg; iron 1mg; sodium 511mg; calcium 14mg; added sugar 22.
NOTE: Sambal Oelek Substitutes
Sriracha, Chinese Chili Sauce/Paste or any Basic Chili Paste.

Sambal Oelek Recipe
Total Time: 10 mins Calories: 9kcal
  • 1 pound red chili peppers, stems removed Thai is traditional, but red jalapenos, serranos and cayenne peppers are good substitutes
  • 2 tablespoons rice vinegar
  • 1 tablespoon salt
  • 2 garlic cloves
  • 1 teaspoon lime juice
  • Add all of the ingredients to a food processor or other grinder.
  • Grind until a course paste forms. You can strain out some of the excess liquid if you'd like.
  • Add to a jar and cover. Refrigerate until ready to use.
Sticky Asian Wings
Sticky Asian Wings

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