Asian Chicken Wings

Bold flavor. Irresistible texture. Sweet, zesty, and gentle heat come together in a vibrant glaze that transforms everyday wings into a standout dish, ideal for entertaining or an elevated game-day snack.

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Ideal for: The Sous™

Soy sauce, honey, and freshly-squeezed lime juice combine for a new take on this traditional finger food. Toasted sesame seeds and sliced green onion on top make a beautiful presentation.

Ingredients

Makes 6-8 servings

½ cup (170 grams) honey
¼ cup (70 grams) garlic-chile sauce
1 teaspoon (2 grams) lime zest
¼ cup (59 milliliters) fresh lime juice
3 tablespoons (45 milliliters) low-sodium soy sauce
2 tablespoons (12 grams) grated fresh ginger
3 cloves (15 grams) garlic, thinly sliced
½ teaspoon (1.5 grams) kosher salt
3½ pounds (1586 grams) chicken wings, tips removed
3 tablespoons (45 milliliters) water
2 tablespoons (16 grams) cornstarch
Sliced green onion and toasted sesame seeds, if desired

What You'll Need

The Sous™

Multi-Function Cooker with Tri-Ply Dutch Oven

Coming soon

Directions

In a large bowl, combine honey, garlic-chile sauce, lime zest, lime juice, soy sauce, ginger, garlic, and salt. Add wings, tossing to coat.
Place wings and sauce in The Sous Multi-Function Cooker. Cover and set to 1 Program, LOW for 3 hours. Press Start.
Preheat broiler with oven rack 3 inches from heat. Line a rimmed baking sheet with foil. Place cooked wings on prepared pan. Broil until browned, 3-4 minutes per side.
Set The Sous to Saute/Sear Mode, HIGH. In a small bowl, stir together 3 tablespoons (45 grams) water and cornstarch. Add cornstarch mixture to the sauce in Multi-Function Cooker while wings are broiling. Cook until sauce is thickened, about 10 minutes. Return wings to sauce; toss to coat. Top with green onion and sesame seeds, if desired.

Variations

HONEY AND RED PEPPER-GLAZED CHICKEN WINGS

Make as directed, omitting garlic-chile sauce and ginger. Add 1 cup (308 grams) red pepper jelly, 2 tablespoons (30 milliliters) fresh lemon juice, and ¼ teaspoon crushed red pepper.

SOY-GINGER-GLAZED CHICKEN WINGS

Make as directed, omitting honey and garlic-chile sauce. Add ½ cup (160 grams) ginger preserves, 2 tablespoons (28 grams) unsalted butter, and 1 tablespoon (6 grams) ground ginger.