Not classy; but who cares when every else is doing the same thing? Cut the skin off of the wing drumettes, and leave it on for the wingettes if you want to cut out the extra fat. Thank you so much for sharing your comment ha! I made these again and this time used 2 tablespoons of chilli paste with soy bean oil instead of sambal oelek. Thanks for sharing, Tonya- Dallas, TX. You can also mix the sauce ingredients together, then cover and refrigerate uncooked. Triple-crunch crispy fried chicken wings tossed in a sticky-sweet spicy sauce.
Will most definately make these again doubling the wings and sauce.
Baked Sticky Asian Chicken Wings
Broil the chicken for minutes on one side until nicely browned and slightly charred, then turn over and broil the other side for minutes. The wings turn to a beautiful golden brown color with extra crunchy texture after frying the second time. Toss to combine, then serve topped with chopped spring onions. These were truly delicious! Any ideas what I have done wrong?