Chinese Sticky Chicken Wings

Photo Credit: Ask Chef Dennis

Could this fresh new recipe for Chinese Sticky Chicken Wings be the one you’re looking for tonight? The traditional chicken wings recipes are old favourites, there’s no doubt about that. But sometimes it’s a good idea to try something a little different, to change it up a little, and make something a little more surprising for those taste buds. That’s where this Chinese Sticky Chicken Wings recipe comes in. It only takes about 50 minutes to make, in total – that’s including marinating, prep, and cooking time, and it serves up to four people. Be sure to double, triple, or even quadruple your batch if you are planning to serve this at a potluck – it’s destined to be a favourite, for sure.

One of the best things about this marinated chicken recipe is that it only takes 20 minutes to marinate. If you have more time, however, it’s highly recommended that you marinate your wings for a much longer time – overnight, if at all possible. Everything tastes better when you marinate it longer. This is a healthy chicken recipe because it is baked rather than fried, and also because of all the healthy ingredients that go into it. First of all, chicken wings are very high in protein, high in iron, calcium, vitamin A, and selenium. Tomato paste, as this recipe calls for, is very high in dietary fiber, iron, potassium, and iron; it’s also high in vitamin C, and vitamin A. You can top this dish with scallions, or green onions, which are very high in vitamin C and dietary fiber; they’re also high in iron, vitamin A, and calcium. With just three of the main ingredients, you are already seeing the nutritional value involved.

Nutrition Facts for: Chinese Sticky Chicken Wings from Ask Chef Dennis

Ingredients: Chicken wings, sesame oil, clementine or tangerine juice, Chinese cooking wine, soy sauce, brown sugar, tomato paste, hoisin sauce, oyster sauce, sweet chili sauce, garlic cloves, ginger, red pepper flakes, five spice powder, scallions.

* The entire recipe has been calculated for 4 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving:Calories 500, Calories from Fat 155, Total Fat 17.2g 26%, Saturated Fat 4.7g 23%, Cholesterol 202mg 67%, Sodium 1023mg 43%, Potassium 616mg 18%, Carbohydrates 14.1g 5%, Dietary Fiber 0.5g 2%, Sugars 10.4g, Protein 66.3g, Vitamin A 4%, Vitamin C 6%, Calcium 5%, Iron 17%

Especially because you are working with chicken in this recipe, you will want to put some good food safety rules into practice. This goes for all recipes, even if they include fruits and vegetables, but it particularly applies to all meats, including: beef, pork, lamb, poultry, and seafood. Knowing your food safety guidelines can prevent contamination and potential food-borne illness within your home. Food safety begins at the source, or in this case, the grocery store where you buy your food. It’s important for you to always keep your meats separate, even in the shopping cart, to avoid cross contamination. The same goes for when you take them home – freshly-bought meats should be refrigerated within two hours, maximum, of purchasing, and meats need to be stored separately in the refrigerator as well. Freeze what you won’t use right away and label it with the date so you’ll know what its “best before” date will be. To freeze meats, double wrap them in cellophane and then place them in freezer-safe bags. This will help ensure that they don’t contract freezer burn. Use refrigerated meats before the expiry date and refrigerate all leftovers immediately after your meals. Many thanks to Dennis Littley over at the “Ask Chef Dennis” website for sharing this delicious new chicken wings recipe with us.*

Learn MORE / Get RECIPE at Ask Chef Dennis

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