Easy Sticky Wings with Hot Sauce
Cook up these super-simple, easy, sticky wings - a perfect shareable snack for movie night, game night, or any night of the week that anyone can make!The recipe is quoted with minor edits (based on the format of this blog and my own cooking experience) from Jacques Pépin Quick & Simple.
Ingredients
- 1 3/4 lbs (800 g) chicken wings (12 to 16 wings)
- 1/2 teaspoon salt
Sauce
- 1 tablespoon Sriracha (or other hot sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce (or regular soy sauce)
- 2 teaspoons balsamic vinegar
- 2 teaspoons toasted sesame oil
Instructions
- Arrange the chicken wings in one layer in a 12” nonstick skillet, skin side up. (Use two skillets if necessary.) Sprinkle the wings with half of the salt. Flip the wings over and sprinkle the other half of the salt onto them.
- Cook the wings skin side down over medium-high heat, uncovered, until the bottoms are browned, 8 to 10 minutes. Shake the pan occasionally so the wings don’t stick. Check on the bottom of the wings every few minutes, to prevent them from overcooking.
- Meanwhile, prepare the sauce by mixing all the sauce ingredients in a bowl.
- Turn the chicken wings. They should be nicely browned on the first side. Cover the skillet, reduce the heat to medium-low, and cook the wings for another 12 minutes, or until they are browned on the second side and tender.
- If the chicken wings have rendered 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 absorb any excess oil, and discard it.
- Pour the sauce over the wings and cook over medium-high heat, tossing the wings in the sauce, until the sauce has reduced enough that it coats the wings like a glaze, 2 to 3 minutes.
- Serve immediately.
Nutrition
Serving: 1serving, 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, Iron: 3mg