This chicken wings recipe is very easy to make, and the taste is superb. Even your kids will go crazy for these chicken wings, which turn out naturally glazed with a garlicky and slightly sweet sauce. Barbecue them outdoors, or bake them in your oven - either way, they turn out fabulous. Chicken wings are always a popular choice for dinner, whether during the week or on long, hot summer weekends. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 club-size pack of chicken wings (12-24)
- BARBECUE SAUCE:
- 2 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 1 Tbsp. minced garlic, or bottled pureed garlic
- 2 Tbsp. Thai Sweet Chili Sauce (available in most large supermarkets OR at Asian/Chinese stores)
- 2 Tbsp. brown sugar
- 1/2 tsp. dark soy sauce (available at Asian/Chinese food stores), OR 1 more Tbsp. regular soy sauce
- 1 Tbsp. lime juice
- 2 Tbsp. oyster sauce (I used Golden Dragon brand)
- 1-3 tsp. chili sauce (to taste), or more for hot wings
Preparation:
- Mix all the barbecue sauce ingredients together in a small bowl. Stir until the brown sugar dissolves.
- If wings are whole, cut them in half with a sharp cleaver (this makes them easier to cook and eat). Place wings in a large bowl and pour the barbecue sauce over. Stir well to coat the all chicken with sauce.
- Allow to marinate at least 10 minutes (while you warm up the grill), or up to 24 hours (covered in the refrigerator).
- Barbecue the wings, basting them once each side with some of the leftover marinade from the bottom of the bowl. OR cook them in your oven (see next instructions).
- To Cook Wings Indoors: Turn your oven on the "Broil" or "Grill" setting. Place the wings on a broiling pan (or a grill with a pan underneath to catch the drippings). Place the pan on one of the higher racks in your oven. Watch the wings carefully, as they can easily burn. Turn them every 5 minutes for 15-20 minutes, or until cooked. Baste them once or twice with the leftover marinade from the bottom of the bowl.
- Serve the wings as is, or with rice. ENJOY!
