Baked Sticky Asian Chicken Wings

Sticky Asian chicken wings made from Hosen take Mongolian beef marinade. They are sweet, savory, garlic, just awesome and basically ask to be made for your Super Bowl party!



Output: 12 servings



Ingredients

• 1/2 cup soy sauce


• 3 tablespoons of sauce


• 1 tablespoon sesame oil


• 1 tablespoon white sugar


• 2 tablespoons minced garlic


• 1 tablespoon grated fresh ginger


• 3 pounds chicken wings


• 1 tablespoon of corn starch


• 2 tablespoons of water


• 1 tablespoon sesame seeds

instructions

1. Beat in a bowl of soy sauce, soy sauce, sesame oil, sugar, garlic and ginger.


2. Add wings to the marinade and refrigerate for at least an hour, preferably overnight.


3. Remove the wings from the marinade (reserve the marinade) and dry with a paper towel.


4. Preheat the oven to 400 degrees.


5. Line the baking sheet with the foil face down.


6. Spray the canola oil spray (be very liberal, the icing is sweet, and we don’t want the chicken to stick to the pan.


7. Bake for 30 minutes, then gently turn over (I use pliers for this, and it will take no more than three minutes, and since the tip is so small that it does not interfere with the wing at all, as the tongs do), and cook another 30 minutes.


8. In the last 15 minutes of cooking time, put the marinade in a saucepan and bring to a boil.


9. Combine corn starch and water in a small cup and add to the sauce.


10. Remove from heat and put in a large bowl with sesame seeds and chicken.


11. Mix them together and serve immediately, without sauce!

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