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Sweet and Spicy Asian Chicken Wings

These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party.
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, nut-free, poultry, spicy
Author: ness


  • 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).
For extra crispy wings, turn oven to broil and bake chicken wings for an additional minute or two or until very crispy and golden brown. Make sure to watch closely as they will burn pretty quickly. Seriously, do not look away.