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Lilly’s Table

 
 

© Lillys-Table.com Photo of Spicy Asian Wings
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Spicy Asian Wings

 

Garlic, ginger, and red chili sauce spice up these wings with a bit of honey to make them sticky and finger-lick-able.
We prefer these buffalo wing-style, but the marinade works well on other cuts of chicken that need a sticky Asian boost.

Ingredients

  • 2 cloves garlic, finely minced
  • 1 inch piece ginger, finely minced
  • 1 tablespoon red chili sauce, more if you like
  • 1 tablespoon honey
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon green onion, finely minced, optional
  • 1 tablespoon soy sauce, or wheat/gluten-free tamari
  • 6 chicken wings

Serving Size: 2 People



 

Preparation Instructions

Whisk together the garlic, ginger, red chili sauce, honey, vinegar, sesame oil, green onions, and soy sauce. Alternatively, combine all of it in a jar and shake into submission.

To cut the wings:
Slice & remove the thinnest bone that hangs off. (Toss all of these bone tips in the freezer for the next time you prepare broth.) Slice into the skin connecting the drummette with the rest of the wing until you see the joint. Slice between the joint swiftly, cutting them apart. Repeat with each wing.

Toss the wing parts with half of the marinade and allow to sit for at least 15 minutes, up to overnight.

Preheat the oven to 450. Place the marinated wings on a wire bakers rack on a baking sheet. Bake for 10 minutes. Flip over and continue to bake for another 10-15 minutes until the skin is starting to become crispy and the meat is fairly firm to the touch.

Alternatively, if you prefer a crispier skin use your broiler and keep a close eye on them. Flip them over when the skin becomes dark, but not burnt. It will be about 10-15 minutes total if using the broiler, but keep watch over them.

When done, drizzle on the remaining marinade. Serve.