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Make a platter of these MagicalButter infused sticky icky wings at your next party and watch them fly off the plate.

Sticky Icky Wings

  • Prep time: 10 minutes
  • Cook time: 1¼ hours
  • Serving size: 4-6 wings

Ingredients

Wings

  • 2 pounds chicken wings
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • 1 tablespoon garlic, granulated
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper, freshly ground

Sauce

  • ½ cup Magical Butter
  • ¾ cup Sriracha hot sauce or gochujang (Korean-style red chili paste)
  • ½ cup raw local honey, plus more for drizzling
  • ½ cup soy sauce
  • ¼ cup mango purée
  • ¼ cup rice wine vinegar
  • 5 large garlic cloves, rough chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon ground ginger
  • 1 tablespoon Adobo Seasoning
  • 1 fresh lime, including zest (zest it first)

Garnish

  • 2 tablespoons chives, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon black and white sesame seeds

How-to

Sauce

  1. Place the ingredients inside your MagicalButter machine, and secure the lid.
  2. Press the Temperature button, and select 160°F; then, press the 1 Hour/Oil button.
  3. When time is up, your sauce is ready!

Wings

  1. Preheat your oven to 400°F.
  2. Put your wings into a medium-size bowl. (Your chicken wings, that is.) Add the olive oil, granulated garlic, salt, and pepper, and mix well.
  3. Place them on a large, rimmed baking tray lined with foil, and spread them out evenly.
  4. Place the wings into your preheated oven, and bake for 45 minutes.
  5. When time is up, carefully remove the wings from the tray, and place them into a large bowl. You will use the tray again in the next step.
  6. Pour the warm Sticky Icky Sauce over the wings, and toss to completely coat them; then return them to the baking tray.
  7. Broil your Sticky Icky Wings on high for 2-5 minutes to create a slight char.
  8. Remove from the oven, plate, garnish, serve, and enjoy!

Chef’s Note: Be sure to have plenty of napkins on hand!

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