Who doesn’t love juicy, tender, sticky wings? This recipe is one of my favorites because it is super easy and made on the stovetop. There’s no prep and no oil either, which might surprise you. But believe me, these sticky wings will be a new favorite for you too. All you need are a few very basic ingredients in your pantry, even if you don’t have a full stock of Chinese ingredients. This recipe will give you totally addictive Asian-style sticky wings with that wonderfully charred surface and a hot, sticky sauce you’ll keep licking off your fingers. The meat is tender and juicy inside too, making it an absolute win when you cozy up for movie night or to watch the big game.
New cookbook by Jacques Pépin
We all have the famous chef Jacques Pépin to thank for this amazing creation from his new book, Jacques Pépin Quick & Simple. It’s perfect for you if you love classic comfort food or are just learning to cook, because it really simplifies the process. Plus, it features photos, illustrations, and paintings from Jacques himself. I love this book because it has all kinds of comforting recipes like cheese sticks, crabmeat croquettes with tomato relish, pork loin with port and prunes, Boston baked beans, and so much more. These recipes are really easy to follow too, and if you’ve ever been intimidated by cookbooks with gobs of ingredients, this one won’t scare you off. As an experienced cook though, I absolutely adore it and have found it so helpful to learn new tips and make daily cooking easier. But to those less experienced, you will really find it helps you get more comfortable in the kitchen. It also makes a great gift, perfect for the upcoming holiday season.
The easiest sticky wings recipe
I have to admit though, that I almost doubted this recipe. It looks too easy and there are some uncommon ingredient combinations. I followed it almost exactly except for the cooking time, since my wings were smaller and the result was fabulous. One thing I suspect is that Jacques used balsamic vinegar to replace Chinkiang vinegar (and sugar) since this Chinese vinegar isn’t all that common in most American kitchens. It worked out beautifully and now I’m going to explore balsamic vinegar as an ingredient in other Chinese recipes.
Cooking process
The wings do need some time to cook in the pan. But because this recipe does not require marinating or any other prep, it’s so easy to put together. No matter whether you want a snack for movie night or a fun dinner for a busy weekday night, it’s surely a perfect one to make when you want sticky wings! Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
More delicious chicken wings recipes
Chinese Baked Hot WingsHoney Soy Oven Baked Chicken WingsFried Chicken Wings in Asian Hot Sauce (Crispy Even When Chilled!)Oven Fried Chicken Wings with Korean BBQ SauceBraised Coca-Cola Chicken Wings
