Curtis Stone’s Sticky Asian Wings

by Rachael Ray Show Staff 9:00 AM, January 12, 2015

Aired January 12, 2015

Serves 6-8 as a snack

2 to 3 pounds chicken wings, split and tips removed or whole
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1/4 cup honey
1/4 cup soy sauce
1 stalk lemongrass, crushed
1 inch ginger, peeled and grated


Preheat oven to 450°F.

In a large bowl, coat the chicken wings with olive oil, salt and pepper. Spread on a baking sheet and bake for 10-12 minutes, or until crispy and brown.

In a small saucepan over medium high heat, bring honey, soy sauce, lemongrass and ginger to a boil. Reduce heat and reduce by 1/4, or until thick and sticky in texture.

In another large bowl, toss baked wings with sticky sauce until well coated.