Halal Easy Peasy Sticky Wings are a flavorful and delicious chicken wings recipe that can be enjoyed as a snack, appetizer or even a main dish. This recipe is perfect for those who prefer halal cuisine and are looking for an easy and tasty way to prepare chicken wings at home.
The wings are coated in a sweet and spicy marinade made with honey, soy sauce, garlic, ginger, and red pepper flakes. The marinade is then baked onto the wings until they are crispy, sticky, and mouth-watering.
What makes this recipe so easy is that it requires only a few basic ingredients that are readily available in most kitchens. It is also very simple to prepare and takes only a few minutes to get everything ready.
Halal Easy Peasy Sticky Wings are perfect for serving as a party appetizer, a game day snack, or even as a main dish with rice or salad. They are sure to impress your family and guests with their delicious flavor and sticky texture.
Ingredients:
- For the Wings:
- 2 lbs chicken wings
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- For the Sticky Sauce:
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup rice vinegar (or white vinegar)
- 2 tbsp hoisin sauce
- 2 tbsp sriracha or hot sauce (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
- Prepare the Wings:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings dry with paper towels. This helps them become crispy.
- In a large bowl, toss the wings with vegetable oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Bake the Wings:
- Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, or until the wings are crispy and golden brown, flipping halfway through.
- Prepare the Sticky Sauce:
- While the wings are baking, combine soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, sriracha, minced garlic, and minced ginger in a saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally until the sugar is dissolved.
- Add the cornstarch-water mixture to the sauce, stirring constantly until the sauce thickens (about 2-3 minutes). Remove from heat.
- Coat the Wings:
- Once the wings are baked and crispy, transfer them to a large bowl.
- Pour the sticky sauce over the wings and toss until they are evenly coated.
- Serve:
- Transfer the coated wings to a serving platter. Garnish with chopped green onions or sesame seeds if desired.
Tips:
- For extra crispy wings, you can use baking powder (not baking soda) in the seasoning mix.
- You can also grill the wings instead of baking for a smoky flavor.
Enjoy your sticky, sweet, and savory wings!
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