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 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.

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.

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.

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.

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.

Then stir well to combine and turn the heat up to medium or medium high.

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.

Here’s the chicken halfway cooked, so you’ll see it’s browning and getting crispy.

Then carefully flip the chicken and return to the broiler for another 10-12 minutes.

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

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)!

Print

Spicy Asian Baked Chicken Wings

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Kelli @ Can Cook, Will Travel

Yield 4 servings

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)!

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

1. 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.

    

2. 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.

    

3. 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.

    

4. 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.

Courses Appetizer

Cuisine Asian

Nutrition Facts

Serving Size 3 wings

Amount Per Serving
Calories 610
% Daily Value
Total Fat 36 g		55%
	Saturated Fat 11 g	55%
Cholesterol 315 mg		105%
Sodium 736 mg		31%
Total Carbohydrates 31 g		10%
	Sugars 30 g
Protein 43 g		86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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