Crispy Asian Chicken WingsFebruary 3, 2016 By Cathy — 15 Comments
Sticky, sweet, spicy and crispy Asian chicken wings are perfect party fare!
You didn’t think I was going to let you host your Super Bowl party without a recipe for crispy, saucy chicken wings did ya? No matter how you like them…buffalo, spicy, mild, fried or baked…they’re a must on the big day. This year I’m mixing it up and going with Asian flavored wings. Let me be clear. I LOVE buffalo wings. Hot and spicy, but not so hot that I can’t feel my face, but not so mild that I don’t need to have my beer handy to take the edge off.
But as much as I adore the classic, I love to test out new recipes too. I’ve tackled various Asian flavored chicken wing recipes over the years, but this one is my favorite. I’ve found that marinating the wings overnight makes for a super tender and flavorful bite. The marinade is packed full of Asian flavors…soy, hoisin, sesame, garlic and ginger combined with a little brown sugar for sweetness and lime for tang. The wings are baked until crispy and the sauce is syrupy and thick. They’re perfect served with a sprinkle of sesame seeds, scallions and a squeeze of lime. If you’re feeling saucy, cook the reserved marinade down to serve on the side or drizzled over the top. This is one of those times when less isn’t more.
Paired with a big green salad, these Asian chicken wings make for a nice, light dinner too. No need to fuss with a pot of oil or an electric fryer since these are baked instead of fried, and the active prep time is pretty minimal. Make sure you account for marinating the wings though, as they really do benefit from a good, overnight soak.
If you’re serving these at your party, be sure to have a stack of napkins nearby to mop up all that sticky, spicy sauce. While you’re at it, keep those cold beers close too. These wings will definitely have your guests licking their fingers and wondering…buffalo who?
- 2 lbs chicken wings (tips removed and separated into drummettes and wings)
- 2 cloves garlic, smashes
- 1½ inch piece ginger, coarsely chopped
- 1 lime, zested and squeezed
- 2 Tbsp light brown sugar
- 2 Tbsp chili garlic sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 1½ tsp kosher salt
- 3 Tbsp sesame oil
- *sliced scallions, lime wedges and sesame seeds for garnish
- Whisk all the ingredients (expect wings and garnish) together in a bowl.
- Place the chicken wings in a large Ziploc bag and pour marinade over.
- Seal and turn several times to coat.
- Chill at least 4 hours, but overnight is ideal.
- The following day preheat oven to 350 degrees and place chicken wings on a non-stick foil lined sheet sheet tray, reserving marinade.
- Bake for 1 hour, or until cooked though and browned. Turn the wings a couple times as they cook to prevent sticking and promote even cooking.
- Strain the reserved marinade into a saucepan over med/high heat.. Add ½ cup water to the pan and bring to a boil. Boil 10 minutes. Start with ½ cup water and add more if the sauce gets too thick.
- Sprinkle the chicken wings with sesame seeds and scallions and serve with sauce and lime wedges.