Ginger-Garlic Sticky Chicken Wings

Ready for round TWO of our holiday party dishes?! I asked local cooking instructor Lili Courtney of Kitchen Confidence with Lili for her ideas on what to bring to holiday parties. I wanted a dish that was unique, yet totally doable. Last week, we made this amazing Roasted Moroccan Carrot Hummus, and today we’re making Ginger-Garlic Sticky Chicken Wings!

These wings are sticky, sweet and crunchy. They’re caramelized and delicious! Not only are they perfect for a holiday party dish, but even tailgating - or just for dinner.

Fair warning: this dish can get messy in the kitchen, so cook your wings in a deep pan!

INGREDIENTS:

2 tablespoons unsalted butter
1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar or apple cider vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
2 dozen chicken wings
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil

DIRECTIONS:

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt (2 to 3 minutes).

Add the garlic and ginger and cook. Continuing to stir for another 1 to 2 minutes.

Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.

Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.

Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.

Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.

Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through (about 20 minutes). For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes.

We plated on a basic platter (easy to travel with) and poured the rest of the juicy goodness over it! Then we topped with green onion.

These are so good and will be a party favorite for sure! You’ve got sweet, a little salty and tons of flavor.

KEEP READING: Roasted Moroccan Carrot Hummus

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