Monday, March 4, 2013

Sticky Wings

We love wings at our house. I actually am glad there is not a Buffalo Wild Wings in my town or we would be eating there every week I'm sure. I came across this recipe while googling sweet and sticky wings. This is the best wing recipe I have been able to pull off at home and I think it is the method  that is so awesome. I can honestly say I read the recipe through a few times just to be sure I was reading "spray the chicken with Pam" correctly. The sweet sauce is amazing, don't get me wrong, but I can't wait to try this recipe with other sauces and see if they come out just as great. 

Sticky Wings

1/2 c soy sauce
1/2 c honey
1/4 c brown sugar
2 crushed garlic cloves
1 Tbls Louisiana hot sauce
2 Tbls grated fresh ginger
2-3 lbs chicken wings
3/4 c all-purpose flour
Pam canola oil spray
Mix soy sauce, honey, brown sugar, garlic, hot sauce, and ginger in a bowl until combined. Put the wings in a large bowl and pour 1/2 of the sauce over the chicken. Toss and refrigerate for 2 hours. Drain the wings well and pat dry with paper towels. Put the flour in a large ziplock bag. Add the wings, close bag and shake. The chicken wings should just be lightly dusted with flour.

Preheat oven to 400 degrees F. Cover half-sheet pan with foil, and spray well with Pam cooking spray. Place chicken wings evenly on the pan and spray the wings with Pam. Bake for 20 minutes, turn the chicken wings over, and bake for another 15 minutes. Brush remaining sauce over the wings and continue cooking another 20 minutes.
Recipe adapted from John Mitzewich

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