Sticky Asian Chicken Wings • Steamy Kitchen Recipes Giveaways (2024)

FAQs

What is a good side dish for chicken wings? ›

Elevating Taste Through Marinades and Rubs

Whether you're drawn to the smoky sweetness of a barbecue glaze, the fiery kick of a buffalo sauce, or the complexity of an herb rub, the right seasoning can transform your wings. For the best results, consider marinating your wings for several hours, or even overnight.

Pat the Chicken Wings Dry

When you bring home the chicken, pat them dry on both sides with a paper towel. It's important to do this, otherwise the chicken won't turn out crispy like it should.

For cooking/restaurant purposes, they are called the flat and the drumette. Some places that serve wings allow you to choose which piece you prefer, others don't. But for those that do, that is the nomenclature commonly used for the two separated wing parts.

If you are serving this as an appetizer that will come before a meal or will accompany other appetizers, you can plan to make 3-5 wing pieces per person and at least 2-4 veggie pieces. You should note that when we say wing pieces here, we mean cut wings (the flat or wingette and the drumette).

Place a wire rack on a baking sheet and arrange the fried chicken pieces in a single layer on the rack. Put the baking sheet with the chicken in the preheated oven. The low heat will help maintain the crispiness while keeping the chicken warm without overcooking it.

A pale ale, IPA, or white wine like Riesling is sweet enough to compliment buffalo wings' subtle heat and has enough acidity or citrus flavor to cut through the sauce's high-fat content. Most importantly, don't just stop at drink pairings when perfecting your game day menu.

Crispy Hack #1: Baking Powder

The most widespread trick on the internet involves sprinkling a little baking powder onto the wings before baking them.

Prevent Sticking. Grilled wings are the perfect tailgate food whether you're cooking them in a parking lot or your backyard. Toss the wings in a few tablespoons of neutral cooking oil (like canola or vegetable oil), then season with salt and pepper before adding them to the grill.

If you want to add sauce, you will do so during the last 30 minutes of baking (and then again when they come out of the oven, if you want them extra-saucy). The options are pretty much limitless when it comes to wing sauces, and you can buy bottled versions of so many of these now.

How do you get dry seasoning to stick to wings? ›

How do you make dry rub stick to wings? You'll use avocado oil or olive oil to coat the keto chicken wings so the dry rub sticks nicely! Don't skip this step!

Coat them in salt or baking powder

The top two suggestions were baking powder and salt. Baking powder has no flavor but adds surface area to the wings, which can increase the crunch, and allows for more “sauceable” real estate later. Salt draws out moisture and also tenderizes the meat.

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.

That rule is, basically, when cooking meat, both sides have to be seasoned equally. This makes sense. You want every bite to be perfectly seasoned...exactly like every other bite. This rule made so much sense that I continued on, blithely salting and peppering both sides, without a second glance.