Sticky Umami Wings

Ingredients

Chicken Wings

• 1–2 lbs chicken wings, separated (flats & drums)

Dry Seasoning

• ½ tbsp onion powder

• ½ tbsp garlic powder

• 2 tsp ground ginger

• ½ tbsp chicken bouillon

• Black pepper, to taste

• 2 tsp baking powder (for crisp skin)

Marinade

• ¼ cup reduced-sodium soy sauce

• A few dashes sesame oil

Sticky Umami Glaze

• ¼ cup soy sauce

• 1–2 tbsp agave (adjust to taste)

• 4 tbsp gochujang

• 1 tbsp rice vinegar

• ½ tbsp garlic powder

Sriracha Lime Sauce

• 3–4 tbsp light mayo

• Sriracha, to taste

• Zest of ½ lime

• Juice of ½ lime

Garnish

• Green onions, sliced

• Sweet peppers, thinly sliced

• Sesame seeds

• Fresh lime zest

Instructions

1. Marinate the Wings

Pat wings dry. Add to a large bowl with soy sauce and sesame oil. Toss to coat.

In a separate bowl, mix dry seasoning and baking powder. Sprinkle over wings and toss until evenly coated.
Cover and refrigerate until you get impatient

2. Cook the Wings

Air Fryer (Best Option):

• Preheat to 375°F

• Cook wings 12-15 minutes, flipping halfway, until deeply golden and crispy

Oven Option:

• Bake on a wire rack at 425°F for 40–45 minutes, flipping once

3. Make the Sticky Umami Glaze

In a saucepan over medium heat, combine soy sauce, agave, gochujang, rice vinegar, and garlic powder.Simmer 5–7 minutes or until desired thickness is achieved

4. Toss & Glaze

Transfer hot wings to a bowl. Pour glaze over wings and toss until fully coated.

5. Make Sriracha Lime Sauce

Whisk mayo, sriracha, lime zest, and lime juice until smooth and creamy.

6. Finish & Serve

Plate wings. Top with sriracha lime sauce and garnish with green onions, sweet peppers, sesame seeds, and fresh lime zest.

Pro Tips

• Baking powder = crisp skin without frying

• Glaze thickens more as it cools — don’t over-reduce

• Add honey instead of agave

• For extra heat: add chili crisp to the glaze