Sweet & Spicy Asian Chicken Wings
I have a confession – I’m a closet chicken wing eater. That’s right, I only eat chicken wings in the privacy of my own home. All that finger-licking and lip-smacking is just not for the public to witness. What can I say? I am just not comfortable in that state of messiness in public so I guess you could say I’m a priss. But in the privacy of my own home, it’s sleeves up and hands in and I go to town like no one is looking because well, no one is looking.
The benefit of eating wings at home is I can ensure that the wings are gluten-free and as spicy as I would like. Also, these wings are baked instead of fried so that saves quite a few calories and takes a bit of pressure off the arteries and skinny jeans. And with a little parchment paper, there is almost no clean up required. Wings at home = winning.
These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party. If you have kiddies eating, I would probably omit the hot sauce, but otherwise, you can add more or less to suit your tastebuds. I like them with a touch of heat but not suicide/armageddon/demon style that pubs do.
I must have made these wings about three times in two weeks, trying to perfect the cooking times and marinade. D was a huge fan of them and declared them ‘blog-able’ after his first try. You may have to fiddle around with the baking times depending on the size of your wings and the heat of your oven. I made these in my toaster oven and they cooked much faster. Just keep an eye on them. Then, get ready to go to town on these wings. It’s like that saying ‘dance like no one is looking’ except applied to eating delicious wings in the privacy of your own home. Giddyup.
Sweet and Spicy Asian Chicken Wings
- 1 pound chicken wings
- 1 tablespoons canola oil or gluten-free oil cooking spray
- 1 tablespoon gluten-free hoisin sauce (I use Premier Japan brand)
- 1 tablespoon gluten-free sweet chile sauce (I use Thai Kitchen)
- 1 tablespoon brown sugar
- 2 tablespoons gluten-free tamari soy sauce (I use San-J)
- 1 teaspoon white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gluten-free hot sauce (Organicville Sriracha)
- 1/2 teaspoon ground ginger
- 1 teaspoon chopped garlic
- sesame seeds (sliced green onions, chopped cilantro, chile powder (optional))
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spread chicken wings in an even layer. Brush chicken wings with canola oil or spray with cooking spray. Bake for 30 minutes or until chicken wings are lightly golden brown.
- Meanwhile, whisk remaining ingredients (everything but the garnish) together in a small bowl. Remove baking dish from oven and turn chicken wings over. Using a pastry brush, brush wings with a generous layer of the wing sauce. Return to oven and bake for 10 minutes.
- Remove from oven and turn chicken wings over again and brush with remaining wing sauce. Bake until sauce gets bubbly and starts to turn very brown and caramelized, about 10 to 15 more minutes. Remove from oven and serve chicken wings garnished with sesame seeds, sliced green onions, chopped cilantro and chile powder for extra heat (optional).