Instructions
Step 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2. Pat the chicken wings dry and toss them with olive oil, salt, black pepper, garlic powder, and paprika.
Step 3. Arrange the wings in a single layer on the prepared baking sheet.
Step 4. Bake for 40 to 45 minutes, turning halfway through, until crispy and golden brown.
Step 5. While the wings bake, whisk together the minced garlic, honey, soy sauce, oyster sauce, and sesame oil in a small saucepan.
Step 6. Simmer the sauce over medium heat for 3 to 4 minutes until slightly thickened.
Step 7. Cook the noodles according to the package instructions. Drain and set aside.
Step 8. Heat vegetable oil in a large wok or skillet over medium-high heat.
Step 9. Add the onion, carrots, and broccoli, and stir-fry for 4 to 5 minutes.
Step 10. Add the garlic and bok choy, cooking for another 2 minutes.
Step 11. Stir in the soy sauce, oyster sauce, sesame oil, brown sugar, and ground ginger.
Step 12. Add the cooked noodles and toss until evenly coated and heated through.
Step 13. Remove the wings from the oven and toss them in the garlic glaze until fully coated.
Step 14. Sprinkle the wings with sesame seeds.
Step 15. Divide the stir-fry noodles among serving bowls and top with the garlic chicken wings.
Step 16. Garnish with sliced green onions and serve immediately.
Storage and Reheating Tips
Store leftover wings and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheat the wings in a 375°F (190°C) oven or air fryer for 6 to 8 minutes to help maintain their crispiness.
Reheat the noodles in a skillet over medium heat with a splash of water or soy sauce until warmed through.
Freeze cooked wings for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
For the best texture, prepare fresh noodles if making the meal ahead for longer-term storage.
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