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Sticky Chicken Wings made with SOUR PATCH KIDS Variegate

Sticky Chicken Wings made with SOUR PATCH KIDS Variegate

Sweet and sour is a staple of Asian flavors, but these wings offer a new level of unexpected taste. Bright berry notes, balanced with subtle sweetness thanks to a SOUR PATCH KIDS glaze, pop when paired with traditional soy, chili, garlic and ginger in this fun, shareable finger food.

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INGREDIENTS

3 servings, 10 oz. each


  • Marinade
  • 2 Tbsp. soy sauce
  • 1 Tbsp. gochujang chili paste
  • 1 tsp. sesame oil
  • 2 lb. chicken wings

  • SOUR PATCH KIDS Glaze
  • 1/4 cup gochujang chili paste
  • 2 Tbsp. sweet soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. SOUR PATCH KIDS Red Berry Variegate
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tsp. unhulled sesame seed, toasted

Nutrition per serving

  • Calories

    420

  • Total fat

    25 g

  • Saturated fat

    7 g

  • Trans fat

    0 g

  • Cholesterol

    185 mg

  • Sodium

    2110 mg

  • Carbohydrate

    14 g

  • Dietary fiber

    0 g

  • Sugars

    9 g

  • Protein

    32 g

  • Vitamin A

    2 %DV

  • Vitamin C

    4 %DV

  • Calcium

    2 %DV

  • Iron

    15 %DV

DIRECTIONS

Marinade: Mix all ingredients except wings in large bowl. Add wings; toss until coated. Refrigerate at least 1 hour and up to 24 hours to marinate.

Drain wings; discard marinade. Grill on medium heat 5 to 7 min. on each side or until deep golden brown and internal temperature registers 165°F.

Glaze: Mix all ingredients except sesame seed in saucepan. Bring to vigorous boil, stirring frequently. Remove from heat and cool to room temperature. Transfer to squeeze bottle.

For each serving: Plate 6 wings. Squeeze one-third of the Glaze over wings. Sprinkle with sesame seed.