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Easy appetizers and desserts

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Baked Asian sticky wings

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    This wings recipe, which calls for baking instead of frying the chicken, is a bit healthier. Tossed in a sweet Asian-style sauce the wings are sticky, spicy, and delicious.
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By Amy DelineThe Gourmand Mom

Ingredients

Approximately 2 dozen chicken wings and legs
Juice from 1 orange (approximately 1/3 cup)
Zest from 1 orange
1/2 cup honey
1/2 cup hoisin sauce
1/3 cup soy sauce
1-1/2 teaspoons sambal oelek (or crushed red pepper, to taste)
1 teaspoon garlic, minced
1-inch ginger root, grated (or 1/2 teaspoon ground ginger)
Sliced green onions and sesame seeds, for garnish

1. Preheat oven to 400 degrees F. Set a rack on top of a baking sheet. Arrange the chicken pieces in a single layer on top of the rack. Sprinkle with salt and pepper. Bake for about 40 minutes, then turn on the broiler. With the chicken several inches below the broiler, cook for 5-10 more minutes, until the exterior is golden brown and crisp.

2. While the chicken is cooking, prepare the glaze. Combine the orange juice, zest, honey, hoisin sauce, soy sauce, garlic, ginger, and sambal oelek in a saucepan. Bring the mixture to a bubbling boil over medium heat, stirring frequently. Allow the mixture to bubble away, uncovered, for approximately 10 minutes until the mixture has thickened to a glazy consistency. Taste and adjust flavor with additional honey, if a sweeter result is desired.

3. Toss the cooked wings in the warm glaze, then garnish with sesame seeds and sliced green onions. Serve with rice and/or steamed sugar snap peas.

Click here to read the full blog post at the Gourmand Mom

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