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Sticky Asian Chicken Wings


Ingredient Checklist

  • 20 large chicken drumettes, skinned (about 1 1/2 lb.)

  • 2 tablespoons toasted sesame oil, divided

  • 5 tablespoons wildflower honey

  • ¼ cup unsalted chicken stock

  • 2 ½ tablespoons reduced-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 ½ tablespoons sambal oelek (ground fresh chile paste)

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon minced fresh garlic

  • 3 tablespoons chopped fresh cilantro

  • 2 tablespoons unsalted roasted peanuts, chopped


Instructions Checklist

  • Step 1Preheat broiler with rack 6 inches from heat.

  • Step 2Coat 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.

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

Nutrition Facts

Per Serving: 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.

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