This past Superbowl Sunday I decided I wanted to whip up my own chicken wing recipe. I honestly had no idea what flavor I was going for beside it including some sort of barbecue sauce. Sweet Baby Ray’s to be exact. I walked into the kitchen, grabbed ingredients out of the fridge and off of my spice racks, then got to work. Once I grabbed the soy sauce, sweet chili sauce, and rice wine vinegar, I knew I was officially going for an Asian BBQ chicken wing theme. 

It did NOT disappoint. 

I created a small batch in a smaller pot for the taste tasting trial to see if this was as good as it looked ingredient wise. Once I tasted it myself and got my husband’s two thumbs up I made a larger pot with some tweaks to the recipe and it was perfection. I posted a photo of my chef-girl-r-Brie creation and the amount of comments/likes it received was almost the equivalent of how GOOD the wings really were. They were good enough that I knew right away I would need to share this delicious recipe with all of you. 

Prep Time: 20 | Cook Time: 45 | Serves: 4-6

3 lbs Chicken Wings

2 T. Butter

1/4 Soy Sauce

2 T. BBQ Sauce (I used Brown Sugar Honey Sweet Baby Rays)

2 T. Sweet Chili Sauce

1 T. Rice Wine Vinegar

1 T. Honey

3 T. Brown Sugar

1 t. Worcestershire Sauce

1/2 t. Sesame Oil

1 T. Cornstarch 

3 T. Green Onions (1 T. of these 3 put to the side)

1 T. Fresh Ginger (minced)

*optional* red pepper flakes 

T. = Tablespoon and t. = teaspoon 

1. Preheat oven to 400 F* and line two cookie trays with foil. Spray both pans with cooking spray. I prefer grapeseed oil spray because it does well in high temperatures. 

2. Wash your chicken wings and pat completely dry with paper towels. You want to be sure they’re as dry as possible on the outside because this is what allows them to crisp in the oven. (You can deep fry your wings if you prefer. I don’t have a deep fryer and opted to bake them.)

3. Bake your chicken wings for 30-40 minutes. Half way through baking drain the excess liquid and fat from the pan and continue cooking. Once again, this helps keep them crisp.

4. In a sauce pan, on medium high heat, starting with your soy sauce combine all (EXCEPT YOUR BUTTER) in the pot and whisk until well combined. Let the sauce cook for about 10 minutes while you stir consistently to prevent burning.  

5. Melt your butter in a separate small dish in the microwave. 

6. The last 10 minutes of your chicken wings baking, brush or lightly pour, butter on each chicken wing. You can do both sides if you wish but I only did the top. This is the last step in your crisping the chicken wings up and allowing them to turn a beautiful golden brown. 

7. Once you chicken wings have finished baking allow them to sit for 5-10 minutes. You don’t want them to be TOO hot because the sauce won’t coat the wings as well if they’re scorching hot. 

8. Put your wings and sauce in a bowl or container that has a lid and shake them up until all the wings are coated. 

9. Take the coated wings and place them on a large platter or plate. Slowly pour any excess wing sauce in the bowl/container over the wings to coat them well one last time.

10. Sprinkle your extra Tablespoon of green onions on top of your finished wings and…IT’S TIME TO EAT!

Drop comments and pictures of your finished wings below! Happy Tasty Tuesday everybody!

Brie <3

[02.07.17]