Spicy Asian Style Wings
I love using Asian ingredients so I created this awesome recipe that combines sweet and heat! Big hit on game day.
I love using Asian ingredients so I created this awesome recipe that combines sweet and heat! Big hit on game day.
- Carbohydrate 17.6170750002473 g
- Cholesterol 28.5375 mg
- Fat 6.77830000003804 g
- Fiber 0.47749999810723 g
- Protein 9.07342500005706 g
- Saturated Fat 1.78324750000507 g
- Serving Size 1 1 Serving (93g)
- Sodium 1176.78000000159 mg
- Sugar 17.13957500214 g
- Trans Fat 0.69056250000222 g
- Calories 166 calories
Step-by-step
- preheat oven at 400 deg.
- rinse wings pat dry
- season wings with salt pepper
- you will need 2 shallow baking pans
- spray with a non stick spray
- bake wings for 1 hour at 400 degrees
- combine remaining ingredients in a sauce pan and bring to boil for a few minutes
- remove sauce from heat
- when wings are done toss in sauce
- garnish with sesame seeds, sliced green onions and enjoy!
Leaving chicken wings damp before roasting prevents the skin from rendering properly and turning crisp. Pat every single piece completely dry with paper towels prior to seasoning with salt and pepper. Operating the oven at a hot 400 degrees Fahrenheit drives off surface moisture during the one-hour cooking window. Fresh ginger root delivers a sharp, volatile brightness that dried ginger powder cannot replicate due to lost essential oils during processing. Store-bought garlic chili sauce relies on preserved brightness and heavy sodium to stabilize the condiment over shelf life. Bottled hoisin sauce contains fermented soybean paste, garlic, and vinegar, supplying umami depth that balances the brown sugar and honey. When boiling the glaze ingredients for three minutes, watch for large, glossy bubbles to form on the surface before removing the pan from the heat. Sesame oil degrades quickly under high direct heat, so always stir it into the cooked sauce off the burner to preserve its nutty aroma. Tossing the roasted wings immediately into the warm sauce allows the porous skin to absorb the sticky liquids without becoming soggy. Finish the dish with toasted sesame seeds and thinly sliced green onions for a sharp, fresh crunch.
