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Playing Curtis Stone’s Sticky Asian Wings


  • 2 to 3 pounds chicken wings, split and tips removed or whole
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 stalk lemongrass, crushed
  • 1 inch ginger, peeled and grated


Serves: 6-8 as a snack


Preheat oven to 450°F.

In a large bowl, coat the chicken wings with olive oil, salt and pepper. Spread on a baking sheet and bake for 10-12 minutes, or until crispy and brown.

In a small saucepan over medium high heat, bring honey, soy sauce, lemongrass and ginger to a boil. Reduce heat and reduce by 1/4, or until thick and sticky in texture.

In another large bowl, toss baked wings with sticky sauce until well coated.