Yes! These Asian sticky wings can easily be prepped ahead of time.
Prepare the chicken up to baking, then refrigerate for up to 12 hours – you can cover for 6 hours then uncover for the last 6 to help dry out the skin.
Whisk the Asian wing sauce ingredients together and store in the refrigerator until it’s time to bake the wings. You can also simmer and thicken the sauce ahead of time and store in the refrigerator but you will need to whisk in some water to thin over heat as it will thicken in the refrigerator.
When it’s time to bake the wings, let them rest on the counter for 15 minutes then proceed to bake according to directions and simmer the sauce until thickened.
HOW TO STORE CHICKEN WINGS
Chinese chicken wings should be stored in an airtight container in the refrigerator. When properly stored, chicken wings are good for days.
HOW TO REHEAT CHINESE CHICKEN WINGS
Preheat the oven to 350 degrees F.
Line a baking sheet with foil (for easy cleanup) and spray rack with cooking spray.
Line wings on baking sheet so they aren’t touching.
Bake for 15 minutes or until heated through.
CAN I FREEZE CHINESE CHICKEN WINGS?
These Asian wings freeze well because they are “sticky” wings verses “crispy” wings. To freeze:
Line chicken wings in a single layer on a parchment paper lined baking sheet.
Place in the freezer to flash freeze until solid, about 1-2 hours. Flash freezing allows the chicken wings to be placed together in a freezer container without freezing together.
Transfer frozen wings to a freezer safe container or freezer size plastic bag, squeeze out excess air to prevent freezer burn.
Freeze for up to three months.
When ready to serve, line a baking sheet with foil (for easy cleanup) and top with baking rack. Spray rack with cooking spray.
Line frozen wings on the baking rack and transfer to the refrigerator to thaw.
Once thawed, bake at 350 degrees F for 15 minutes or until heated through.
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