Sticky Chicken Wings Recipe
Sesame-Soy Glazed / Marinated Cucumber / Fresno / Jalapeño / Scallion / Pickled Wakame Salad / Sambal Gelée
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Ingredients
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For the Sticky Chicken Wings
For the Marinated Cucumber Salad
For the Pickled Wakame Salad
For the Sambal Gelée
Method
For the Sticky Chicken Wings
- 1
Marinate the Chicken Wings
In a large bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Add chicken wings and mix well. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
- 2
Bake the Chicken Wings
Preheat the oven to 400°F (200°C). Place marinated wings on a baking sheet lined with parchment paper. Bake for 30-35 minutes, turning halfway through, until the wings are crispy and caramelized.
- 3
Garnish
Sprinkle sesame seeds over the cooked chicken wings before serving.
For the Marinated Cucumber Salad
- 4
Prepare the Cucumber Salad
In a bowl, combine sliced cucumber, rice vinegar, and sugar. Add Fresno and jalapeño slices. Toss well and let it sit for at least 30 minutes before serving.
- 5
Add Scallions
Just before serving, mix in chopped scallions.
For the Pickled Wakame Salad
- 6
Hydrate the Wakame
Soak dried wakame in water for about 10 minutes. Drain and squeeze out excess water.
- 7
Pickle the Wakame
In a bowl, mix rehydrated wakame with rice vinegar, sugar, and sesame oil. Let it sit for 15-20 minutes before serving.
For the Sambal Gelée
- 8
Prepare the Gelatin
Soak gelatin sheets in cold water for about 5 minutes until softened. In a saucepan, heat sambal oelek and water over medium heat. Once heated, remove from heat and stir in softened gelatin until dissolved.
- 9
Set the Gelée
Pour the mixture into a mold and refrigerate until set, about 2 hours.
