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.
- 2 Tbsp.soy sauce
- 1 Tbsp.gochujang chili paste
- 1 tsp.sesame oil
- 2 lb.chicken wings
SOUR PATCH KIDS Glaze
- ¼ cupgochujang chili paste
- 2 Tbsp.sweetsoy sauce
- 1 Tbsp.honey
- 1 Tbsp.SOUR PATCH KIDS Red Berry Variegate
- 1 tsp.minced garlic
- 1 tsp.mincedginger
- 1 tsp.unhulledsesame seed, toasted
Nutrition per serving
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.
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.
Plate 6 wings. Squeeze one-third of the Glaze over wings. Sprinkle with sesame seed.