Sticky Asian Chicken Wings

What you’ll need: 

  • 16 chicken wings (about 3 pounds)**
  • 1 T sesame oil
  • 1 T soy sauce
  • 1 T lime juice, from 1 lime

For sauce: 

  • 3 T honey
  • 1 T Korean chili paste
  • 1 T soy sauce
  • 2 tsp sesame oil
  • 2 tsp lime juice
  • 1 clove garlic, minced**


Preheat over to 375 degrees. Line a rimmed baking sheet with foil.

In a gallon bag combine chicken with one tablespoon sesame oil, one tablespoon soy, and one tablespoon lime juice. Marinate for 1-3 hours. Transfer chicken to baking sheet when done.

While chicken is marinating make sauce. Combine all sauce ingredients in a small bowl and set aside.

Bake chicken for 15-20 minutes, drain off juices and turn wings. Bake for another 15 minutes then brush wings with sauce**. Bake for another 5 minutes, turn and brush wings again. Bake for an additional 5 minutes. Enjoy!

**Note: We buy one bag of froze wings and let them thaw in the refrigerator then day before. We also like to trim off some of the fat and skin.
**Note: We like to grate garlic with a fine grater or zester into the sauce mixture.


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