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Is there a more fun appetizer than chicken wings? There are so many different ways to flavor wings – ENDLESS.
My wife so loves wings. She would be happy if I made wings every night of the week. That might be an exaggeration but not by much. I just did a quick search on my blog to see the wing recipes I had made. I made these CHIPOTLE BAKED CHICKEN WINGS for a Superbowl party we went to. The steps, layers in this wings were crazy. How about this alternative ASIAN BONELESS WINGS recipe. These wings were delicious and easy to eat. I am not sure if a boneless wing qualifies as a chicken wing but the flavor is real.
Asian Chicken Wings
I think it is amazing that one can be satisfied by baked wings. You do not have to fry your wings to be satisfied. That is great news for those of us that want to eat healthy, or generally healthy. You can bake your wings and get them crispy. Now, it may not be as crispy as using a fryer but you will not be disappointed. Baking the wings begins to crisp the wings. Finishing the wings under the broiler finishes the crisping and brings good color to the wings.
What I love about this recipe is its simplicity. There are two concurrent paths taken to create these wings. The sauce has a mix of gluten free soy sauce, sambal, rice wine vinegar, ketchup and more. What sets the sauce out is the addition of garlic and ginger added in whole and simmered in the sauce. I also added orange juice and fresh orange for acidity and balance.
The cast of characters.
Ingredients
Baking and Saucing the Wings.
Baking and Saucing the Wings
The Asian Chicken Wings Plated.
Asian Chicken Wings Plated
Asian Chicken Wings
Ingredients
- 2 Lbs Chicken Wings
- 2 Inches Ginger
- 3 Cloves Garlic
- 1/2 Cup Soy Sauce
- 3 Tbsp Hoisin
- 3 Tbsp Rice Wine Vinegar
- 1/4 Cup Ketchup
- 1/4 Cup Orange Juice
- 1 Whole Orange juiced and zested
- 2 Tbsp Sambal
- 3 Tbsp Brown Sugar
- 2 Tsp Siracha seasoning
- 2 Tsp Salt
- 2 Tsp Black Pepper
Instructions
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Combine all the ingredients through the siracha seasoning and place in a sauce pot. Bring to a boil and reduce to a simmer. Cook for 10 minutes until sauce starts to thicken.
Salt and pepper the wings and place in a 375 degree oven for 15 minutes. Next, brush the sauce on the wings and add back to the oven for 10 more minutes. Glaze a couple of more times through these final 10 minutes. Finish, by turning your oven to broil and broil for 2 minutes.
Serve with plenty of sauce on the side. Enjoy!
Recipe Notes
Adapted from Dinner Then Dessert - httpss://dinnerthendessert.com/sticky-asian-chicken-wings/
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