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Sticky Southeast Asian Chicken Wings Recipe

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4.3 from 54 reviews

This Sticky Southeast Asian Chicken Wings recipe features succulent chicken wings cooked in a fragrant blend of Asian spices, soy sauce, fish sauce, and aromatic herbs. The wings are infused with ginger, garlic, lemongrass, and star anise, then sweetened with brown sugar or honey, resulting in a sticky, flavorful glaze with a hint of heat from fresh chili. Perfect as an appetizer or party snack, these wings offer a vibrant balance of sweet, savory, and spicy flavors characteristic of Southeast Asian cuisine.

Ingredients

Chicken Wings

  • 2-3 pounds chicken wings, tips removed and wings cut into two pieces

Aromatics & Spices

  • 1 inch chunk of fresh ginger, roughly sliced
  • 4 garlic cloves, peeled and gently cracked
  • ½ Fresno chili pepper or other hot chili, sliced, seeds removed if desired
  • 1-2 stalks fresh lemongrass, sliced in half lengthwise
  • 1 teaspoon Chinese five-spice powder
  • 3-4 whole star anise pods
  • 2 whole cinnamon sticks

Sauces & Sweeteners

  • ¼ cup soy sauce
  • ¼ cup Asian fish sauce
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons dry sherry or other dry white wine
  • 1 teaspoon toasted sesame oil

Garnishes

  • Handful fresh cilantro
  • The other half of the chili pepper, finely diced
  • 2-3 green onions, thinly sliced
  • Lime wedges

Instructions

  1. Prepare the Chicken Wings: Remove the tips from the chicken wings and cut each wing into two pieces at the joint. Rinse and pat dry with paper towels for better browning.
  2. Make the Aromatic Base: Combine the fresh ginger slices, cracked garlic cloves, sliced Fresno chili pepper, and lemongrass stalks in a large pan or wok. Add Chinese five-spice powder, star anise pods, and cinnamon sticks to create a fragrant flavor base.
  3. Mix the Sauce: In a bowl, whisk together soy sauce, Asian fish sauce, brown sugar or honey, dry sherry (or dry white wine), and toasted sesame oil until the sugar is mostly dissolved, forming the sticky sauce that will glaze the wings.
  4. Cook the Wings: Place the chicken wings in the pan with the aromatics over medium heat. Pour the sauce mixture over the wings. Stir to coat evenly, keeping the aromatic spices in contact with the wings.
  5. Simmer and Glaze: Reduce the heat to low-medium and allow the wings to simmer uncovered. Stir occasionally, spooning the sauce over the wings. This slow simmer will thicken the glaze and cook the wings through in about 30-40 minutes until they are tender and sticky.
  6. Finish and Garnish: Once the sauce is thick and sticky, remove the aromatic spices. Transfer the wings to a serving platter. Garnish with finely diced chili pepper, thinly sliced green onions, and fresh cilantro. Serve with lime wedges for squeezing over the wings.

Notes

  • Removing wing tips and cutting wings into pieces helps them cook evenly and maximizes surface area for the sticky glaze.
  • Adjust the amount of chili according to your preferred spice level; removing seeds will reduce heat.
  • Brown sugar or honey both work well for sweetness; honey adds a floral note.
  • Dry sherry can be substituted with another dry white wine or sake if desired.
  • Simmer wings gently to avoid burning the sugar in the sauce.
  • These wings are best served hot but can be reheated gently on the stovetop or oven.
  • Pair with jasmine rice or a crisp Asian slaw for a complete meal.

Find it online: https://familydinnercooking.com/sticky-southeast-asian-chicken-wings-recipe/