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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sticky baked chicken wings Recipe

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This recipe for Sticky baked chicken wings is from Moms Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup ketchup

1 cup unseasoned rice vinegar

1/2 cup soy sauce

2 tablespoons honey

2 tablespoons gochujang (Korean red pepper paste)

5 pounds chicken wings, split

1/4 cup canola oil

Kosher salt Pepper
Thinly sliced scallions
toasted sesame seeds
chopped cilantro, 
for garnish

Lime wedges, for serving

Directions:
Directions:
In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened 
and reduced to 1 cup, about 
15 minutes. 

Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange 
in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.

Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer 
on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 
15 minutes more. Transfer 
the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges. 

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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