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Asian Sticky Wings
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Asian Sticky Wings
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This sticky peanut, pineapple and red pepper chicken wing glaze recipe is an Asian-inspired sauce that matches perfectly with a batch of oven-fried chicken wings. The tangy peanut and red pepper sauce will make them a hit at parties or picnics.  Perfect to serve at your Super Bowl party too.

Prep time
Bake/Cook time
3 pounds cooked wings
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Asian Sticky Wings
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
3 pounds cooked wings


  • 3 pound bag uncooked chicken wings
  • 1 cup Dixie Crystals Dark Brown Sugar
  • 2 bottles (8 oz) peanut sauce
  • 1/2 cup soy sauce
  • 1/2 cup canola oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon season salt
  • 2 tablespoons fresh chopped ginger
  • 1 diced bell pepper
  • 1 chopped onion
  • 1 can (8 oz) crushed pineapple
  • 1 bottle (6 oz) marichino cherries, chopped
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Place wings on jelly roll pan lined with foil. Salt and pepper wings and bake for 30 minutes.
  3. While wings are baking, place oil in a sauce pan: sauté onions and bell pepper on medium heat, cooking 8-10 minutes.
  4. Add all other ingredients and cook another 8-10 minutes.
  5. Remove chicken from oven and drain off excess liquid. Pour on half of prepared sauce and cook in oven for 30 minutes at reduced temperature of 350°F.
  6. Serve remaining sauce for dipping.


Recipe tested by Katie Jasiewicz @KatiesCucina.

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