Sticky Wings
 
 
Sauce recipe from Alex Guarnaschelli's (The Home Cook)
Author:
Serves: 6
Ingredients
Sticky Sauce:
  • ¾ cup ketchup
  • ½ cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp dark soy sauce
  • ½ cup dark brown sugar
  • ½ tbsp dry mustard
  • ½ tbsp Dijon mustard
  • ¼ cup chili powder (preferably Ancho if you can find it)
  • 3 garlic cloves, grated
  • 1 tbsp fresh ginger peeled and grated
  • juice of ½ a lemon
Wings:
  • 3 pounds chicken wings, (drumettes and flats separated)
  • 1 tbsp of neutral flavored oil, such as vegetable oil or grapeseed oil
  • 2 tsp kosher salt
  • few grounds of black pepper
  • ⅔ cup sticky sauce
Instructions
Sticky Sauce:
  1. In a large saucepan, combine the ketchup, vinegar, Worcestershire sauce, soy sauce, brown sugar, dry mustard, Dijon and chili powder. Whisk to blend. Bring to a simmer over low heat and add the garlic, ginger, and lemon juice. Simmer until flavors meld together at least 20-25 minutes. Remove from heat.
Wings:
  1. Preheat oven to 400°F.
  2. Set a wire rack inside a rimmed baking sheet lined with foil. Place the wings, oil, salt, and black pepper in a large bowl; toss to coat. Spread the wings out on the rack. Bake wings until cooked through and skin is crispy, 45–50 minutes. Remove the wings from the oven.
  3. Turn on the Broiler.
  4. Transfer the wings to a heatproof bowl, and toss with ⅔ cup of the sticky sauce. Place the wings back on the rack (fitted with the baking sheet). Broil for 4-5 minutes or until some parts to char and the sauce sticks to the wing. If desired serve with additional sauce, otherwise refrigerate or freeze the remainder.
Recipe by Cooks and Kid at https://cooksandkid.com/sticky-wings/