Budget Bytes

29 August 2010

asian sticky wings

$5.07 recipe / $1.27 serving
Wow. Just, WOW. I'm usually not a fan of eating chicken off the bone because of all of the connective tissue and other weird bits but this sticky Asian sauce makes all wrongs RIGHT. It's just the right amount of salty, sweet and spicy plus a little dash of "fresh" thanks to the ginger. The sticky gooey sauce is so good that using wet naps to clean your fingers is just a sin. Lick it all off... Don't waste a drop!

Throwing these wings together and getting them in the oven was so quick and easy which makes them perfect for a week night dinner. Pair it with a cold ramen salad and you're golden. I used two pounds of wings but I think this amount of sauce could have held up to three pounds of chicken. Any more and you'll want to make more sauce. Also, feel free to use boneless pieces if you're afraid of all the nasty bits... just know that it will be more expensive.

I worked off of this recipe from the Food Network but I didn't have any oyster sauce so I subbed it with the left over teriyaki sauce that I had in the fridge. I also added a little rice vinegar for a touch of zing. You can adjust the chili garlic sauce to your heat preference but the one tablespoon that I used gave it just a little bit of spice without feeling like my tongue was burning off. Taste the sauce before you add the chicken and adjust it to your liking.

Asian Sticky Wings


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Total Recipe cost: $5.07
Servings Per Recipe: 4 (4 pieces each)
Cost per serving: $1.27
Prep time: 10 min. Cook time: 35 min. Total: 45 min.

INGREDIENTS COST
2 lbs. chicken wings $3.35
1/4 cup honey $0.42
2 Tbsp soy sauce $0.12
1 Tbsp chili garlic sauce $0.15
1 Tbsp sesame oil $0.36
2 Tbsp teriyaki sauce $0.25
1 Tbsp rice vinegar $0.04
2 cloves garlic $0.12
1 inch fresh ginger $0.11
2 sliced green onions $0.10
as needed non-stick spray $0.05
TOTAL $5.07


STEP 1: Preheat the oven to 450 degrees. In a bowl combine the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil and teriyaki sauce. Peel the ginger and grate it into the bowl using a small cheese grater. Mince the garlic and add it as well. Stir it all to combine.

STEP 2: Place the chicken wings in a colander and rinse well (you don't know what gets on them in the factory). Cut each wing at the joint to yield a drummet and a wing (see photos below). Add the wings to the bowl of sauce and stir to coat.

STEP 3: Spray a glass baking dish well with non-stick spray to make clean up easy. Dump the whole bowl of wings and sauce into the baking dish. Bake at 450 degrees for 25 minutes, stirring once after 15 minutes to recoat the wings in sauce.

STEP 4: After 25 minutes of baking, stir the wings to recoat with sauce then turn the oven on to broil. Broil for 3-5 minutes, stir then broil again for 3-5 minutes. Because broiling cooks fast and every oven is different, keep an eye on the wings. Stir them when the tops have turned nice and brown and then broil the other side. For me it was between 3-5 minutes. The sauce should have reduced and thickened significantly during the broiling stage.

STEP 5: Let the wings cool for 5 minutes before serving. The sauce will thicken further as it cools. Stir the wings around in the sauce to coat them well before serving. Sprinkle sliced green onions on top.

Asian Sticky Wings

Step By Step Photos

It is all rainy and dark today so please excuse all of the shadows in the pictures.

sauce ingredients
In a bowl combine the honey, soy sauce, rice vinegar, sesame oil, chili garlic paste and teriyaki sauce.

mixed sauce
It will look like this. It's pretty fluid and thin but it will thicken as it bakes.

peel grate ginger
Peel the ginger with a vegetable peeler then use a small grater to grate about one inch of it into the bowl of sauce. Also mince the garlic and add it to the sauce.

ginger garlic
After adding the garlic and ginger, stir it all together and that's the magic sauce.

chicken wings
To maximize your dollar, make sure to buy your wings on special. Mine were one day away from the "sell by" date so they were discounted by about $1.50. SCORE!

whole wing
The pieces look like this with three segments. You'll want to cut it between the joint to yield one drummet and one wing.

cut wing
It is easiest if you use your hands to first dislocate the joint then slide your knife between. I didn't learn that until after this picture where I actually tried to cut the bone (not easy).

ready to bake wings
Put all of the wing pieces in the bowl of sauce and stir it to coat. Dump the whole thing into a well oiled glass baking dish. Bake at 450 degrees for 25 minutes, stirring once half way through.

half baked
This is what they looked like half way through. They are still pretty light and the sauce is pretty liquidy still. Just stir 'em up and keep baking. The sauce will thicken and the wings will brown during the broil stage.

broiled wings
After baking for 25 minutes, turn the oven on to broil. Watch the wings closely. When they turn brown on top, stir them then broil the other side. The sauce should also reduce quite a bit and become thick during this stage. This is the finished product

Asian Sticky Wings
Let the wings sit for five minutes before serving so the sauce can thicken just a bit more. Stir them around to coat them well in the delicious sauce. Sprinkle with sliced green onions and dig in!!

Asian Sticky Wings

These are perfect for tailgating and football parties!


Who Dat!

I live in New Orleans now, I'm obligated.

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25 Comments:

  • At August 29, 2010 at 5:59 PM , Blogger Alana said...

    Om nom nom! I could mess up a whole big plate of these <3

     
  • At August 29, 2010 at 6:12 PM , Anonymous Ashe Mischief said...

    Welcome to New Orleans!

    I just recently started following your blog, and I absolutely love it.

     
  • At August 29, 2010 at 8:49 PM , Blogger LDH said...

    Oh, how I am lovin' your blog!

     
  • At August 30, 2010 at 1:58 AM , Anonymous Corky said...

    This would only be a budget dish if I already had all of those Asian ingredients in my refrigerator. It implies a commitment to cook Asian-style often enough to amortize the purchase of those ingredients over several other recipes.

    Unfortunately, I never seem to cook Asian often enough to use up this stuff before its expiration date...

     
  • At August 30, 2010 at 5:44 AM , Blogger Beth M said...

    That's right Corky. An inexpensive recipe for one person may not be for someone else. You have to pick your recipes based on what you'll eat and what is selling for a good price in your area. Once you have those two bits of info, you can do a recipe search to find something that works!

     
  • At August 30, 2010 at 1:43 PM , Anonymous Anonymous said...

    Making this tonight ... very similar to one of my favorite recipes from Thailand!

    But, please, God, don't encourage people to have worse table manners than they already do. Licking fingers = gross.

     
  • At August 30, 2010 at 8:33 PM , Blogger redforever said...

    For an even easier clean up, line your baking dish with foil, spray with cooking oil, bake the wings, roll up the foil and chuck it in the garbage.

     
  • At August 31, 2010 at 9:41 AM , Blogger talkingtofenceposts said...

    I'm drooling...

     
  • At September 3, 2010 at 4:43 AM , Blogger nic said...

    Yum, I love chicken wings! Will give this recipe a go! :)

     
  • At September 4, 2010 at 2:03 AM , Anonymous cedarglen@casco.net said...

    This looked sooo good and looked up the details. I had virtually everything in the pantry, so off I went. Of Note: Chicken wings used to be almost a 'trash' part. The chicken sellers and the Buffalo Wings partners turned them into something special and wings now cost as much - or more than breasts! Go figure. I prefer the better flavor of dark meat, so I used legs at about 25% the cost. Just my preference. (I gave the legs about 10 minutes additional roasting time and exactly the same under the broiler - came out perfect.) There will be a next time, just too good to now make again. I may zing it up a little more, but not much. Thanks for sharing this great recipe.

     
  • At September 14, 2010 at 6:04 PM , Anonymous Anonymous said...

    I have just started following your blog. It is great! I love that you picture your ingredients. It is very helpful. I didn't really know what chili garlic sauce was. So again, thank you. I will be making many of your dishes. YUMMY!!

     
  • At October 11, 2010 at 3:37 AM , Anonymous sirpong@gmail.com said...

    What brand of glass baking dish do you use? The brands I own, Pyrex and Anchor, say not to use them under the broiler.

     
  • At November 16, 2010 at 12:13 PM , Anonymous Melanie ;-) said...

    Nice one! ( I have lost count, though I think this was dinner 23#

    We both love chicken wings and it was a serious 'eating out' treat, but I can buy 2 pounds for about 6$. I know that is almost double what you pay, but its a seriously cheap price up here from a grocery store.

    We usually pay about 11$ a pound out at a restaurant. Do the math, even without the sauce (which I have all that on hand anyways since you are a whiz at repeating ingredients in a new and fresh way :-)

    That's a crazy savings of 16$ and I didn't have to listen to crummy music and drunk people! lol

     
  • At January 12, 2011 at 9:07 PM , Anonymous Stephanie said...

    Made these for a dinner with friends and they flew off the plate! So good!

     
  • At January 31, 2011 at 9:16 PM , Anonymous That Kind Of Girl said...

    Turned out amazing! The sauce didn't thicken as much as I'd like -- in retrospect, probably because I used full-size chicken drumsticks and crammed everything in an 8x8 Pyrex 'cause my doll-size apartment oven can't handle a bigger pan -- so after broiling the meat, I ended up dumping the whole shebang into my biggest frying pan and letting the sauce thicken that way. But the meat turned out incredibly tender, and the flavor of the sauce was divine. Next time, though, I'll cook it in two batches so the sauce can thicken as advertised. I think that'll give it an even sticker texture and more intense flavor.

     
  • At June 27, 2011 at 8:54 PM , Anonymous Anonymous said...

    I've made these twice and although the flavor is great, my sauce never thickened up...stayed very watery. And your sauce looks so nice and red, mine was brown and unattractive. Any suggestions? I did make these in a non stick pan and used regular sized chicken legs rather than wings.

     
  • At June 27, 2011 at 8:58 PM , Blogger Beth M said...

    I would try baking them for 15-20 minutes longer before broiling. Give them a second stir at the point when I took them out of the oven and then pop them back in for the extra time. It sounds like your sauce didn't reduce enough. Basically, more moisture needs to evaporate off and the sugars need to caramelize more. Also, try broiling for a 2-3 minutes longer. It will burn on the edges of the pan but don't let that scare you into taking them out. The sauce its self won't be burned. I hope that helps!

     
  • At October 19, 2011 at 9:32 AM , Anonymous Anonymous said...

    I made these last night for dinner. They were SO good. I love that they have a little bit of a kick at the end. Fabulous recipe! Will make again soon , very soon

     
  • At October 28, 2011 at 11:50 PM , Anonymous Josh said...

    I made it with legs and thighs. Up here in Toronto, Canada, they sell bags of three chicken leg-thigh units (so six chicken pieces) for about $4.50. I took your amount and prepared two legs and two thighs. It was perfect, and tasted delicious. When I took my first bite, I could not believe how flavorful the dead meat was inside. This is like the only thing that has gone right in my life in the past two and a half years. Usually when I try dishes like this, the sauce might taste good, but the chicken is only flavored on the outside and inside it's just bland white nothing. Here there wasn't a single stringy bit that was untasty! WHHHEEEEE!

     
  • At August 11, 2012 at 11:40 PM , Blogger Pepi said...

    Just found your recipe.. have chick legs marinating right now.. we love the legs.. more meat.. less effort.. love the sauce.. and cant wait to grill these tomorrow...

     
  • At August 12, 2012 at 12:16 AM , Anonymous Anonymous said...

    can you sub the chili garlic sauce with anything else?

     
  • At August 12, 2012 at 7:21 AM , Blogger Beth M said...

    Anon - You could probably use Sriracha, but I wouldn't use a regular hot sauce (tobasco) because it has a different flavor.

     
  • At August 13, 2012 at 6:26 PM , Blogger Pepi said...

    Okay... I understand why my brother raves and loves your site.. These wings are now in my recipe box FOREVER.. loved them!! We used legs and the sauce was a little runny.. but I just added some fresh ginger and some extra honey and cooked it down to a glaze and gobbled them up!

     
  • At March 25, 2013 at 1:43 AM , Anonymous Sarah said...

    Let me boost your ego: My boyfriend told me when I made these that it was the best flavor on chicken he's EVER had. :) I loved it as well, however we've made it several times and the sauce has always remained very thin. I follow your directions exactly except I used drumsticks instead of wings. Do you have any suggestions on how to make it stickier! Ours doesn't turn into a glaze. Thanks! :D

     
  • At March 25, 2013 at 5:58 AM , Blogger Beth M said...

    Sarah - Thickening the sauce really takes a LOT of heat. You can try simmering the sauce on the stove top for a while before adding it to the wings and letting it thicken up a little that way first. Basically, for it to thicken, you have to let it cook down to the point where most of the liquid evaporates away. I hope that helps!

     

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