STICKY WINGS

If you are staying true to the recipe, the amount of chicken wings is 2 pounds.  When I make this, I buy either one or two 5-pound bags of frozen chicken wings, then increase the marinade accordingly.  If you have any leftovers (you may not – these go quickly), they are even better the next day – hot or cold.  Serve with fried rice and a salad.

STICKY WINGS

 Marinade: 

4 green onions, sliced

1 cup soy sauce

1 tablespoon sesame oil

1 tablespoon ground ginger

¾ cup brown sugar

1 teaspoon granulated garlic

1 teaspoon up to 1 tablespoon of red pepper flakes (how hot do you want them?)

2 pounds chicken wings  (I cut these into the drummette portion and flat portion, discard tips)

Mix first 7 ingredients.  Place the wings into large zip-lock bag or large bowl and cover with marinade.  Refrigerate at least four hours or overnight. 

Here’s the easy part – Cover a ½-1 inch deep baking sheet with foil, spray with cooking non-stick spray (for easy cleanup) and bake for 30-40 minutes.  Wings should be dark brown and cooked all the way through.