Japanese style sticky chicken wings are ready to be served.

A sweeter glazed wing.

Sticky wings are just the tip of the iceberg when it comes to the many ways you can cook chicken wings. Fried, baked, grilled, smoked, sauced, dry rubbed, the list goes on and on. If we’re in the mood for a sweeter wing, this is our go to recipe.

Drumettes or wingettes?

I prefer the drumettes where Kim prefers the wingette or flat as they’re sometimes called. Either way, it seems like we all have a love affair with chicken wings. One of the few take out foods you can actually purchase by the pound. A food that is great by itself, with pizza or just about anything. A food that depending on how heavily they’re sauced you will probably be wearing a lot of it.

In this case, it’s all about the marinade.

A lot of wings are cooked and then sauced. These sticky chicken wings are bathed in a Japanese style marinade for a few hours and then baked or grilled. The sweet smoky sauce getting baked in with the peppery yet lemony flavours of ginger. A wing glazed with the sweet and spicy fragrance of hoisin sauce. Once cooked, pull one off the tray and give it a try. The marinade has permeated the chicken wing leaving it juicy and exploding with flavour.