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–+ servings
Sticky Asian Wings

Irresistible Sticky Asian Wings Everyone Will Love

These Sticky Asian Wings are a delicious blend of sweet and spicy flavors, perfect for game day or any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 wings
Course: Chicken
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 16 pieces Chicken Wings split into drummettes and wingettes
  • 1 tablespoon Garlic Powder or fresh garlic for stronger flavor
  • 1 teaspoon Salt opt for low-sodium if watching intake
  • 1 teaspoon Pepper white pepper offers a subtler kick
For the Sticky Glaze
  • 0.25 cup Sweet Thai Chili Sauce can swap for other sweet and spicy sauces
  • 0.25 cup Ketchup can substitute with tomato sauce or barbecue sauce

Equipment

  • oven
  • Air fryer
  • Mixing bowl
  • skillet
  • Baking sheet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Pat the chicken wings dry with paper towels. Season with salt, pepper, and garlic powder. Lightly spray with avocado oil.
  2. Preheat the oven to 425°F (220°C) or the air fryer to 400°F (200°C). Prepare cooking surface accordingly.
  3. For the oven: Bake wings for 25 minutes, flipping halfway. For air fryer: Fry wings for 20 minutes, turning halfway.
  4. In a skillet, combine sweet Thai chili sauce and ketchup over medium heat. Stir until bubbling, about 2 minutes.
  5. Remove cooked wings and toss them in the prepared sticky glaze until well-coated.
  6. Serve the glazed Sticky Asian Wings hot on a platter, optionally with dipping sauces or veggies.

Nutrition

Serving: 4piecesCalories: 250kcalCarbohydrates: 12gProtein: 25gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 400mgPotassium: 300mgSugar: 4gCalcium: 1mgIron: 5mg

Notes

Ensure wings are dry before seasoning for maximum crispiness. Serve immediately after coating in glaze for the best flavor.

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