Maple Sesame Sticky Chicken Wings ~ There are two different types of wings in my opinion. First, you have your crunchy and fried chicken wings that need a little extra sauce for dipping. Second, you have your slightly healthier baked or stovetop wings that tend to not need any dipping sauce because they are “sticky” and tender. This week I decided to make the latter version. Don’t get me wrong, I love a good fried chicken wing smothered in a heavy dipping sauce but this time I was in the mood for something gooey with a bit of tang and hint of earthy goodness –– these Maple Sesame Sticky Wings did the trick. Back in the day, I remember eating these by the plateful and washing them down with cold beer and we would call this dinner. Times may have changed, but I would still call a plate full of mouthwatering wings served along a couple of side dishes a scrumptious meal. Even the kiddos enjoyed this interactive meal –– especially the getting-your-hands-super-duper-sticky part –– oh, boys.
Plate them up, grab a stack of wet wipes and …
get ready to do some sticky sharing!
- 2 - 2 1/2 pounds fresh chicken wings
- 2 medium cloves garlic peeled and cut into halves
- 2 large bay leaves
- 3/4 cup pure maple syrup
- 1/2 cup apple cider vinegar
- 1 Tablespoon pure cornstarch
- 1 teaspoon onion powder
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 Tablespoon sesame seeds
- 1/2 cup green onion chopped
- 1/2 cup fresh cilantro chopped
- Place chicken wings, garlic, and bay leaves into a heavy duty pot and fill with enough water to just cover the top of the chicken. Place over high heat and bring to a boil. Let boil for 10 minutes. After 10 minutes, remove from heat and drain well.
- In a small bowl, whisk together maple syrup, apple cider vinegar, corn starch, onion powder, sesame oil, salt, and pepper, then set aside.
- Place a large skillet over medium high heat and add the chicken wings to the pan. Pour in the maple syrup mixture and stir together well. Cook chicken while stirring occasionally for 10-15 minutes or until golden and the sauce thickens. Once golden, give a final stir, remove from the heat and top with green onions, sesame seeds, and cilantro, then serve.
