Easy Sticky Wings with Hot Sauce
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 […]

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!

Chinese baked wings

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.

Close up sticky wings

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.

Asian hot wings

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.

Quick and Easy Cookbook Jacques Pépin

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.

Cooking process

  1. Divide the wings in a large saucepan and sprinkle with salt (no preheating necessary)
  2. Cook both sides, uncovered for the first side and covered for the second
  3. Stir the sauce during cooking and pour it when the wings are golden
  4. Let the sauce thicken and that's it!
How To Make Chinese Sticky Wings

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!

Asian hot wings

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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!
  • 1 3/4 pounds (800 g) chicken wings (12 to 16 wings)
  • 1/2 teaspoon salt

sauce

  • 1 teaspoon Sriracha (or other hot sauce)
  • 1 teaspoon hoisin sauce
  • 1 teaspoon soya sauce (or regular soy sauce)
  • 2 coffee spoons balsamic vinegar
  • 2 coffee spoons toasted sesame oil
  • 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.

  • Serve immediately.

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

If you try this recipe, let us know! Leave a comment, rate it (once you've tried it), take a photo and tag it @omnivorescookbook on Instagram! I would love to see what you have to offer.

More delicious chicken wing recipes



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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.

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