Back to all recipes

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.

PinterestPinterest
PrintPrint

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

  • 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 FACTS

Nutrition per serving

Calories420 Total fat25 gSaturated fat7 gTrans fat0 gCholesterol185 mgSodium2110 mgCarbohydrate14 gDietary fiber0 gTotal Sugars9 gProtein32 gVitamin A2 %DVVitamin C4 %DVCalcium2 %DVIron15 %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.

Need help with something?

1 (855) 253-8846Email Us
  • footer logo

© Mondelēz International group