Whip up these super simple, easy, and sticky wings - a perfect sharing snack for a movie night, game night, or any night of the week anyone can whip up!
Who doesn't love juicy, tender and sticky wings? This recipe is one of my favorites because it's super easy and made on the stovetop. There is no preparation or oil either, which might surprise you. But trust me, these sticky wings will also be a new favorite for you.
All you need are a few very basic ingredients in your pantry, even if you don't have a full stock of Chinese ingredients. This recipe will give you totally addicting Asian style sticky wings with that wonderfully charred surface and a hot sticky sauce that you will keep licking your fingers. The meat is tender and juicy on the inside, making it an absolute win when settling in for a movie night or watching the big game.
New cookbook by Jacques Pépin
We must all thank the famous chef Jacques Pépin for this amazing creation of his new book, Jacques Pépin Quick & Simple. It's perfect for you if you love classic comfort food or are just learning to cook because it really simplifies the process. In addition, it features photos, illustrations and paintings by Jacques himself.
I love this book because it has all kinds of heart-warming recipes like cheese sticks, crab meat cakes with tomato relish, pork loin with port and prunes, Boston beans. , And much more. These recipes are also super easy to follow, and if you've ever been intimidated by cookbooks with loads of ingredients, this one won't scare you.
As an experienced cook I absolutely adore it and have found it so helpful to learn new tips and make everyday cooking easier. But for the less experienced, you will definitely find it helps you feel more at home in the kitchen. It is also a great gift, perfect for the upcoming holiday season.
The simplest sticky wings recipe
I have to admit I almost doubted this recipe. It sounds too easy, and there are rare ingredient combinations. I followed it almost exactly except for the cooking time, as my wings were smaller and the result was fabulous.
One thing I suspect is that Jacques used balsamic vinegar to replace Chinkiang vinegar (and sugar) because this Chinese vinegar is not that common in most American cuisines. It worked really well and now I will explore balsamic vinegar as an ingredient in other Chinese recipes.
- Divide the wings in a large saucepan and sprinkle with salt (no preheating necessary)
- Cook both sides, uncovered for the first side and covered for the second
- Stir the sauce during cooking and pour it when the wings are golden
- Let the sauce thicken and that's it!
The wings need a little time to cook in the pan. But since this recipe does not require a marinade or any other preparation, it is so easy to prepare. Whether you want a snack for a movie night or a fun dinner for a busy weekday night, this is surely perfect to make when you want sticky wings!
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- 1 3/4 pounds (800 g) chicken wings (12 to 16 wings)
- 1/2 teaspoon salt
Arrange chicken wings in a single layer in a 12-inch nonstick skillet, skin side down. (Use two pans if necessary.) Sprinkle the wings with half the salt. Turn the wings over and sprinkle the other half with salt.
Cook, uncovered, over medium-high heat, until the bottoms are golden, 8 to 10 minutes. Shake the pan from time to time so that the wings do not stick. Check the bottom of the wings every few minutes to prevent them from overcooking.
Meanwhile, prepare the sauce by mixing all the ingredients for the sauce in a bowl.
Flip the chicken wings. They should be golden brown on the first side. Cover the pan, reduce the heat to medium-low and cook the wings for another 12 minutes, or until golden on the second side and tender.
If the chicken wings turned in a lot of fat, use a few layers of paper towel attached in front of a pair of tongs. Pat the pans between the wings to soak up any excess oil and discard it.
Pour the sauce over the wings and cook over medium-high heat, tossing the wings into the sauce, until the sauce has reduced enough to coat the wings like frosting, 2 to 3 minutes.
Portion: 1portion | Calories: 412kcal | Carbohydrates: 2.8g | Protein: 57.8g | Fat: 17.1g | Saturated fat: 4.4g | Cholesterol: 177mg | Sodium: 778mg | Potassium: 498mg | Fiber: 0.1g | Sugar: 1.2g | Calcium: 32mg | The iron: 3mg
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More delicious chicken wing recipes
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.