I’m not gonna lie. These chicken wings are in no way, shape, or form healthy. They are, after all, chicken wings…what do you expect?! That said, they are far better for you than their fried counterparts and the Asian Zing chicken wings at Buffalo Wild Wings, from which they are inspired (1 cup of corn syrup?—EEK!). I dare say they are even more delicious too.
Baked chicken wings, when cooked properly, are crisp, juicy and messy enough to rival any sports bar. I used my favorite Korean inspired sweet and spicy wing sauce, but any wing sauce you make or buy will work with these. Plus they’re super easy, making them the perfect Super Bowl Sunday fare. Enjoy!
Here we have your classic Korean kitchen in a nutshell: sesame oil, Mirin (Asian rice cooking wine), rice vinegar, fresh ginger root, green onions, soy sauce, roasted sesame seeds and honey. The star of this sauce would be the Hot Chili Garlic Sauce. It is my new go-to! More spice and flavor and madness than the ever-so-trendy Sriracha sauce. Look for it in the Asian food section of your grocery store, but if you can’t find it, Sriracha will work in it’s place.
We are going to dredge these wings even though we’re baking them. Trust me here…it gives them that perfect crispy skin. I whisked some flour with cayenne pepper and garlic powder and then put it in a Ziplock bag to make it easy.
The trick to prevent soggy chicken wings is dredging bone-dry chicken. Rinse the wings and then completely dry them with paper towels before seasoning with salt and pepper. Then dip them in the flour and shake off any excess.
I also like to brown my wings for a a few minutes on a skillet before putting them in the oven. This gives flavor and helps keep the skin nice and crisp.
The sauce is as easy as can be. . Saute your grated ginger in canola oil for a minute, then whisk in the Mirin, rice vinegar, sesame, honey, soy sauce and chili garlic sauce. Bring to a boil, remove from the heat and you’re done!
Depending on how long you brown them, your chicken wings will be ready in 30-40 minutes, flipping the wings halfway between. The best way to test for doneness is cutting into the largest wing, since meat thermometers are tricky on such small pieces of meat. Pour over the sauce and garnish with green onions and roasted sesame seeds. Serve with paper towels and ice cold beer.
Baked Spicy Asian Chicken Wings
Makes 2 lbs of wings
- 1 cup flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 tbsp grated ginger root
- 2 tbsp canola oil (or other neutral flavored oil)
- 1/4 cup Mirin (Rice Cooking Wine)*
- 1/4 cup rice vinegar*
- 2 tbsp sesame oil
- 1/4 cup honey
- 1/2 cup soy sauce
- 1/4 cup chili garlic sauce*
- 2 lbs chicken wings
- 1/2 cup chopped green onions
- 2 tbsp roasted sesame seeds, optional
Preheat oven to 400 degrees F. Line two baking sheets with tin foil and lightly grease with butter or olive oil.
Rinse chicken wings with water and completely dry with paper towels. Generously season with salt and pepper. Whisk together flour, cayenne pepper and garlic powder and pour into a Ziplock bag. Dredge each chicken wing in the flour, shaking off any excess.
Heat 1 tbsp of canola oil in a large skillet on medium-high heat. Working in batches, brown the chicken wings on both sides, about 3 minutes per side or until golden brown. Place chicken wings bake on prepared baking sheets and put in the oven. Bake about 30-40 minutes or until completely cooked through, turning the wings halfway between. Cut into the largest chicken wing to test for doneness. Place cooked chicken wings in a bowl.
While the wings are baking, prepare the sauce. Heat 1 tbsp canola oil in a saucepan over medium-low heat. Add the ginger and saute for about one minute. Whisk in Mirin, rice vinegar, sesame oil, honey, soy sauce and chili garlic sauce. Bring the mixture to a boil and remove from heat. Pour warm sauce over the cooked chicken wings. Garnish with green onions and sesame seeds. Serve immediately
Sauce Adapted from Guy Fieri
- Mirin – can substitute with sherry
- Rice Vinegar – can substitute with white vinegar
- Chili garlic sauce – can substitute with sriracha sauce