Crispy Asian Chicken Wings

Crispy Asian Chicken Wings

By Gretchen Dunoyer

This recipe is easy to whip up in spite of the ingredient list. If you’re gluten or dairy-free, chose a GF soy sauce, coconut aminos, and a cashew cream sauce. You’re gonna love how deliciously flavor-packed it turns out!

Ingredients:

Serves 4-6 (or more) depending on appetites

Marinade:

• 4 tbsp toasted sesame oil
  
  
• 4 tbsp soy sauce
  
  
• 4 tbsp sriracha chili-garlic sauce
  
  
• 1/3 cup coconut nectar or honey juice of 2 limes
  
  
• 2 garlic cloves, minced
  
  
• 4 tbsp unseasoned rice wine vinegar 2 inch piece of ginger, minced
  
  
• 4 lbs chicken wings
  
  

Basting Sauce:

• 1 and 1/2 tbsp toasted sesame oil 2 tbsp soy sauce
  
  
• 2 tbsp sriracha chili-garlic sauce 1/3 cup coconut nectar or honey juice of 1 lime
  
  
• 2 garlic cloves, minced
  
  

Garnish:

• hulled sesame seeds
  
  
• chopped scallions
  
  
• lime wedges
  
  

Dipping Sauce:

• 1/2 cup sour cream
  
  
• 1/2 cup plain, Greek-style yogurt
  
  
• 1/4 cup mayonaise
  
  
• 1-4 tbsp (or more!) sriracha chili-garlic sauce 2 tbsp buttermilk
  
  
• 2 tbsp chopped chives, parsley, or cilantro 1/4 tsp kosher or sea salt
  
  
• zest and juice of 1 lime
  
  

Make It:

Marinade:

1. Measure ingredients for the marinade into a very large bowl. At the same time, measure the basting sauce ingredients into a small saucepan. (It saves time to measure out the marinade and basting sauce ingredients at one time, since both contain the same ingredients.)

2. Whisk the marinade ingredients together well. Whisk the basting sauce ingredients together well. Cover and place the basting sauce (in the sauce pan) into the refrigerator for a later part of the recipe.

3. Add the chicken wings into the large bowl of marinade. Mix well with a large spoon, until the wings are well coated. Cover the bowl and chill the wings in the refrigerator for at least 4 hours, and overnight, if possible to marinate.

4. Once the wings have marinated, remove from the refrigerator, and give them a big stir.

5. Preheat oven to 400° F. While your oven is heating up, line 2 rimmed baking sheets with parchment paper. (You may wish to also wrap the baking sheets with aluminum foil BEFORE lining with parchment paper. This will ensure ease of cleanup later on. Note: it is best not to cook food directly on aluminum foil.)

6. Using a slotted spoon, transfer the wings onto the prepared baking sheets, leaving behind the marinade. Spread the wings evenly over the 2 baking sheets, in a single layer, skin side up. Discard the marinade.

7. Place the wings into the preheated oven. Set your timer for 30 minutes.

Basting Sauce:

1. While the wings are cooking, remove the saucepan containing the basting sauce from the refrigerator.


2. Whisk contents well, and bring the sauce to a simmer over medium heat. Cook the sauce on the stovetop, at a simmer, for 10-15 minutes, whisking intermittently, until the sauce has reduced by about half, and is slightly thickened.


3. Once reduced and thickened, cover and set aside.


4. After 30 minutes of cooking in the oven, remove the wings, and baste well (using a basting brush or spoon) with the basting sauce.


5. Put the wings back into the oven for another 10-15 minutes, until the wings are glazed and cooked through. *Be careful, they can burn easily during this last portion of cooking.

NOTE: save extra basting sauce; see suggestion below.

Garnish:

• Once done, transfer the wings to a serving tray, and sprinkle sesame seeds overtop.
  
  
• Garnish with chopped scallions and lime wedges.
  
  

Dipping Sauce:

Suggestion:

Create a spicier dipping sauce by adding leftover basting sauce to the creamy dipping sauce. Add as much basting sauce as you would like, to satisfy the taste bud desires of those enjoying these delectable wings. Store and save the dipping sauce in the refrigerator for up to a week.

Tell Me:

Do you host gatherings for sporting events? World Cup … Super Bowl … Olympics? Please comment below and share this healthy shareable treat with your friends!

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Blessings,
Sheila