We all have different things that make up who we are. The Founder of Foxhound, Adam Hickman, was at one point a professional recipe developer for many of the major food brands. Southern Living, Food & Wine, All Recipes, and about a dozen more brands have recipes credited to Adam.
Adam is a trained chef and spent about 10 years in the recipe development world. It's not often that two worlds cross, but long ago, Adam did a feature for Cooking Light with a variety of recipes with honey and a photo shoot with his bees.
This particular recipe was a favorite and great one to bring to parties or when you have guests over. It's one of Adam's favorites from that feature, so enjoy.
Asian style chicken wings are a popular choice due to their sticky, sweet, and salty flavors, making them easy to prepare and perfect for pleasing large crowds. This recipe is not only delicious but also simple, requiring minimal ingredients. Using air fryers can help achieve the crispy texture that makes these chicken wings so irresistible. Whether you're cooking for a family dinner or a party, this dish is sure to be a hit.
Introduction
Asian Chicken Wings are more than just food—they’re an adventure in flavor. Known for their crispy texture and irresistible combination of sweet, savory, and spicy notes, they’re a staple of gatherings and meals around the globe. Whether you prefer them baked, air-fried, or broiled, these wings deliver bold tastes without requiring complicated techniques.
This recipe goes a step further with a homemade sambal oelek that adds a fresh, customizable heat. Perfect for game nights, family dinners, or casual get-togethers, these wings will quickly become your go-to dish for impressing any crowd.
Because the wings get a good bit of char, the type of honey you use isn’t as important here (it’ll lose its subtler nuances). Though we're moving the skin from the wings, you’d never know it—they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.
Why You'll Love This Recipe
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"Bold Flavors, Minimal Effort" : With simple pantry staples and a straightforward process, this recipe delivers maximum flavor without the fuss.
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"A Taste Adventure Awaits" : The sticky glaze and homemade sambal oelek strike the perfect balance of sweet, spicy, and savory.
- "Wings That Wow" : Perfect for entertaining or treating yourself, these wings are a hit every time.
Pro Tip: Want to learn more about the role of honey in enhancing your favorite dishes? Check out our whole honey spread feature Recipe Here for tips, tricks, and delicious honey-focused recipes!
Sticky Asian Chicken Wings with Homemade Sambal Oelek
25
4
Main Course
Ingredients
For the Chicken Wings:
20 large chicken drumettes, skinned (about 1 1/2 lb or 700 grams)
2 tablespoons toasted sesame oil, divided
5 tablespoons honey
1/4 cup unsalted chicken stock
2 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sambal oelek (see recipe below)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons chopped fresh cilantro
2 tablespoons unsalted roasted peanuts, chopped
For the Sambal Oelek:
- 1 pound red chili peppers, stems removed (Thai chili is traditional, but red jalapeños, serranos, or cayenne peppers are good substitutes)
2 tablespoons rice vinegar
1 tablespoon salt
Optional Additions:
2 garlic cloves
1 teaspoon lime juice
Instructions:
Make the Sambal Oelek:
Add all sambal oelek ingredients to a food processor or grinder.
Grind until a coarse paste forms. You can strain out some excess liquid if desired.
Transfer to a jar and cover. Refrigerate until ready to use.
Make the Sticky Asian Chicken Wings:
Preheat the broiler with the rack 6 inches (15 cm) from the heat source. Coat a large foil-lined baking sheet with cooking spray.
Combine the chicken and 1 tablespoon of sesame oil on the prepared pan; toss to coat. Broil for 13 minutes. Turn the chicken over and broil for an additional 3 minutes.
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Meanwhile, combine honey, chicken stock, soy sauce, rice vinegar, sambal oelek, ginger, garlic, and the remaining 1 tablespoon of sesame oil in a small skillet over medium-high heat.
Bring the mixture to a boil, and cook for about 13 minutes or until it becomes syrupy and reduces to about 2/3 cup, stirring frequently.
Brush the chicken with 3 tablespoons of the honey mixture, and return to the broiler. Broil for 2 minutes or until lightly charred.
Place the chicken in a large bowl, drizzle with the remaining honey mixture, and toss to coat.
Sprinkle the chicken evenly with cilantro and peanuts before serving.
Enjoy your delicious Sticky Asian Chicken Wings with freshly made Sambal Oelek!
Sticky Asian Chicken Wings with Homemade Sambal Oelek are a surefire way to elevate your next meal or gathering. With their perfect balance of sweet, savory, and spicy flavors, they’ll leave your guests asking for the recipe. Plus, the homemade sambal oelek adds a personal touch that takes this dish to the next level. Whether you're a seasoned cook or just starting out, these wings are simple, fun to make, and utterly delicious.
Try them out and let us know what you think! Don’t forget to pair them with your favorite sides or a cold drink to complete the experience. For more flavor-packed recipes, tips, and tricks, explore our other recipes—you might just discover your next culinary favorite. Happy cooking!
Credits
Recipe Developer: Adam Hickman
Photographer: Hector Sanchez
Source: Cooking Light
Adam Hickman
Adam Hickman owns Foxhound Bee Company and is a certified EAS Master Beekeeper. Before ever selling a box through Foxhound Bee Company, Adam wrote beekeeping blogs for education. Adam regularly teaches beekeeping classes through Foxhound Bee Co and also through his local beekeeping club.
