Sticky Toffee Chicken Wings

Sticky Toffee Chicken Wings
Andy Lyons
  • Yield: 24 pieces


12 chicken wings (about 3 pounds)
1cup dark brown sugar
4tablespoons unsalted butter
1/3cup lime juice (about 4 medium limes)
2tablespoons soy sauce
1/4cup Asian fish sauce
1tablespoon fresh grated ginger
1 jalapeno pepper, thinly sliced, plus more for garnish


  1. Preheat the oven to 300F. At the joint separating the drumette from the wingette, cut each of the chicken wings in half. Cut the tip off each wingette. Set the drumettes and wingettes aside and discard the tips.
  2. In a large oven-safe pan (try a large ceramic braiser), combine the rest of the ingredients and cook the mixture over low heat, stirring, just until the butter has melted and the sugar has begun to dissolve. Remove from the heat, add the chicken wings and toss to coat. Arrange the chicken wings in a single layer on the bottom of the pan and bake, uncovered, for 1 hour. Increase the temperature to 450F and bake 20 to 25 minutes longer or until the sauce is reduced and the drumettes and wingettes are thickly glazed. During baking, turn the wings a few times so they get a proper gooey coating. Garnish with jalapeño slices and serve warm.

Excerpted from Brown Sugar: Short Stack Vol. 12, © 2014 by Libbie Summers. Reproduced by permission of All Day Press.