How To Make Sticky Icky Wings
Make a platter of these MagicalButter infused sticky icky wings at your next party and watch them fly off the plate.
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
Sauce
- Place the ingredients inside your MagicalButter machine, and secure the lid.
- Press the Temperature button, and select 160°F; then, press the 1 Hour/Oil button.
- When time is up, your sauce is ready!
Wings
- Preheat your oven to 400°F.
- 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.
- Place them on a large, rimmed baking tray lined with foil, and spread them out evenly.
- Place the wings into your preheated oven, and bake for 45 minutes.
- 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.
- Pour the warm Sticky Icky Sauce over the wings, and toss to coat them completely; then return them to the baking tray.
- Broil your Sticky Icky Wings on high for 2-5 minutes to create a slight char.
- Remove from the oven, plate, garnish, serve, and enjoy!
Chef’s Note: Be sure to have plenty of napkins on hand!