I adored these Sticky Chinese Chicken Wings whenever my mom made them. She learned from her mom. I added the extra step of broiling the wings at the end, which adds a layer of crispiness. You can skip that step if you just want sticky wings, how grandma made them! Aside from its yumminess, one of the wonderful things about this Guessipe is you don’t even have to thaw the wings, so it’s great for when you need a meal and haven’t really planned ahead.
Guessipe
- 4 lbs frozen chicken wingettes and drumettes
- 8 cloves garlic, minced
- 3 Thai chilis, minced
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup rice wine
- 2 TBSP oyster sauce
- 2 TBSP red wine vinegar
Put the frozen chicken wings in a pot over medium-high heat. Cover and cook 25 minutes, shaking the pot every few minutes. Pour out the liquid.
Stir in all seasonings, cover, and simmer for 20 minutes, stirring occasionally.
Spread the wings on a foil-lined baking sheet and broil for 3 minutes. Turn the wings over and broil another 3 minutes.
Pour whatever sauce is left in the pot over the wings and enjoy!
