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You are here: Home / Recipes / Appetizers / Spicy Asian Baked Chicken Wings

September 8, 2017 By Kelli Wallace Leave a Comment

Spicy Asian Baked Chicken Wings

Spicy Asian Baked Chicken Wings
(Spicy Asian Baked Chicken Wings is slightly inspired by this Firecracker Chicken recipe.)
Step by Step Instructions:

Spicy Asian Baked Chicken Wings
Spicy Asian Baked Chicken Wings is easy and super delicious, so here’s what you’ll need for this sweet and spicy treat: Salt & Pepper, Sesame Seeds (optional), Frank’s Hot Sauce (or your favorite brand), Coconut Palm Sugar (or Brown Sugar), Apple Cider Vinegar, Red Pepper Flakes, Sriracha, and 12 Chicken Wings.

Spicy Asian Baked Chicken Wings
I’m new to cooking wings, so I learned in my research that traditionally American wings cut off the tip of the wing (the bit on the right in this pic). It doesn’t have much meat on it, so I decided to cut it off as well.

Spicy Asian Baked Chicken Wings
Here you can see that I cut if off, so I used kitchen shears or you can use a sharp knife. Just be sure your clean your hands, cutting boards, and utensils that come in contact with raw chicken very well in the dishwasher or very hot water.

Spicy Asian Baked Chicken Wings
Line a baking sheet with aluminum foil, then pat the chicken dry with paper towels. Next sprinkle each side with black pepper and salt, so that the chicken is seasoned. Then turn on the broiler to Hi.

Spicy Asian Baked Chicken Wings
Once the broiler is hot, place the chicken under it and broil for 10-12 minutes. While the chicken cooks, go ahead and whip up the sauce for your Spicy Asian Baked Chicken Wings. You can cut this sauce recipe in half unless you want extra sauce for dipping. I found I still had a lot left over, so it’s up to you. For the full recipe, add 1/3 cup of hot sauce, 1 1/4 cup of coconut palm sugar, 1 teaspoon of Sriracha, 1 tablespoon of water, 2 teaspoons apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of red pepper flakes.

Spicy Asian Baked Chicken Wings
Then stir well to combine and turn the heat up to medium or medium high.

Spicy Asian Baked Chicken Wings
You want to bring the sauce to a boil, because the sugar needs to dissolve. Once it boils, stir for 30-60 seconds and then remove the sauce from the heat.

Spicy Asian Baked Chicken Wings
Here’s the chicken halfway cooked, so you’ll see it’s browning and getting crispy.

Spicy Asian Baked Chicken Wings
Then carefully flip the chicken and return to the broiler for another 10-12 minutes.

Spicy Asian Baked Chicken Wings
The chicken has started to brown and is fully cooked at this point, so you’re all set.

Spicy Asian Baked Chicken Wings
Transfer the chicken to a bowl and pour the sauce over the top, toss to coat the chicken, and just like that you’ve got Spicy Asian Baked Chicken Wings! These are so great added to your tailgate, party, or just for a meal. We loved eating these Spicy Asian Baked Chicken Wings with rice and edamame! If you love edamame, then you’ll love this Ginger & Garlic version. So happy wings eating (and making)!

Spicy Asian Baked Chicken Wings

Spicy Asian Baked Chicken Wings

Spicy Asian Baked Chicken Wings

Kelli @ Can Cook, Will Travel
Throw on the big game (or your favorite movie if that's your thing) and whip up these delicious yet easy wings for a fabulous snack or meal (no judgements)!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Asian
Servings 4 servings
Calories 610 kcal

Ingredients
  

Wings Ingredients:

  • 12 Chicken Wings wing end trimmed if preferred
  • Salt & Pepper to taste
  • 1/3 cup Hot Sauce I like Frank’s brand
  • 1 T. Water
  • 1 1/4 cup Coconut Palm Sugar or you can use brown sugar
  • 2 t. Apple Cider Vinegar
  • 1 T. Sriracha
  • 1/4 t. Red Pepper Flakes
  • 1/2 t. Salt
  • Sesame Seeds optional
  • Green Onions sliced, optional

Instructions
 

  • Prep the chicken by using a sharp knife or kitchen shears to cut off the wing end (small end of wings that have very little meat). Then set your oven to broil with the top rack on the second to the top position. Line a baking sheet with aluminum foil, pat the chicken dry with a paper towel and then season each side with salt and pepper.
  •  
  • Broil the wings skin side up first for 10-12 minutes or until nicely browned, and then remove the pan from the oven. Carefully flip the wings and then place them back under the broiler for another 10-12 minutes. Once the skin is browning, you’re probably good to go. I also tested mine with a meat thermometer to make sure the chicken is at least 165 degrees.
  •  
  • While the chicken cooks, grab a small saucepan and include the hot sauce, coconut palm sugar, apple cider vinegar, Sriracha, pepper flakes, and salt. Turn the heat to medium or medium-high and stir to combine. Bring the mixture to a boil so that the sugar dissolves and then once boiling remove the sauce from the heat until you’re ready for it.
  •  
  • Once the chicken is cooked, place it in a large bowl and pour the sauce over it and toss to coat the chicken. Finally serve right away while the wings are still warm, and you can top with sesame seeds and sliced green onions if you’d like. Enjoy!

Notes

Quick Note: Note that this sauce makes more than enough for coating the wings, plus more for dipping. The nutrition factors in about half the sauce since that’s all that’s needed.

Spicy Asian Baked Chicken Wings_Collage2

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Filed Under: Appetizers Tagged With: Chicken, Coconut Palm Sugar, Hot Sauce, Spicy Asian Baked Chicken Wings, Sriracha

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Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

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