Sticky Baked Chicken Wings
Just because football season is over doesn't mean the party in your mouth has to stop. These wings are SO incredibly easy to make! Baking wings is way more manageable and the clean-up is by far better than figuring out how to smash all those Styrofoam containers into your garbage can. I can't wait to try these again with buffalo sauce. I will make a tiny suggestion for you...... I would highly recommend putting one baking sheet in the oven at a time. If you have the super large baking sheets, you'll be able to fit 1/2 of the wings on it. If you put two baking sheets in the oven they won't cook nearly as evenly, or for the time mentioned below.
Ingredients: 1 c. ketchup 1 c. unseasoned rice vinegar 1/2 c. coconut aminos 2 T. honey 2 T. gochujang (Korean red pepper paste) 5 lbs. chicken wings, split (I couldn't find split, so I just bought what they had) 1/4 c. canola oil Salt & Pepper Garnish: Thinly sliced scallions, toasted sesame seeds & chopped cilantro Lime wedges for serving Directions: In a medium saucepan, whisk the ketchup with the vinegar, coconut aminos, honey & gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 c., about 15 minutes. Meanwhile, preheat the oven to 325. Line 2 large rimmed baking sheets with foil. I double layered them to ensure no juice leaked underneath. In a large bowl, toss the chicken with the oil; season generously with salt and pepper. Arrange in a single layer on each of the baking sheets. Bake until cooked through and lightly browned, for 30 minutes. Since my wings were un-split, they ended up cooking for 50 minutes, till turning lightly golden brown. That was also one baking sheet. If you happen to have 2 in the oven be prepared to babysit them. If you are able to find split chicken wings, they will definitely be in there for just 30 minutes. Remove from the oven and increase the temperature to 450. Using a pair of tongs, transfer the wings to a large mixing bowl, preferably one with a lid. Remove the foil from the baking sheet and discard any juices. Re-line the baking sheet with foil. Pour the sauce over the wings and firmly attach lid to mixing bowl. Shake around till all the wings are evenly coated with the sauce. Arrange in a single layer on each of the foil lined baking sheets. Bake until glazed and lightly charred in spots, around 10 - 15 minutes. Transfer the wings to a platter and top with all the amazing garnishes. Serve with lime wedges.