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Sticky Ginger Chicken Wings



Gold’s delicious Polynesian style ginger duck sauce is great on it's own, but adding finely julienned fresh ginger garlic and soy sauce, really brightens up the flavors. Glaze the chicken wings with this sauce and you're in for some spectacular party food!

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 package chicken wings
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • salt and pepper to taste
  • 1 teaspoon canola oil
  • 1 teaspoon sesame oil
  • 1 2 inch fresh ginger peeled and finely julienned
  • 2 cloves garlic minced
  • 1/2 cup Gold's snappy ginger duck sauce
  • 2 tablespoon chicken stock
  • 2 teaspoon soy sauce
  • chives for garnish


Whisk the flour with the garlic, ginger and salt and pepper. Lightly dredge the wings in the flour and shake off excess. Heat a wok or frying pan and add oils. Sear the chicken wings on both sides to get a nice brown crust (add more oil, if necessary). Set aside in a baking dish.

In the same pan that you used to sear the wings (if there is a lot of fat in there, drain it, but leave the drippings) Sauté garlic and a ginger until soft. Add duck sauce, chicken stock and soy sauce and bring to a boil until slightly thickened.

Brush the glaze over the chicken wings and bake at 400 degrees for 20 minutes.

Garnish with chives.