Sweet and spicy crispy baked chicken wings with honey, sriracha and soy. A secret ingredient makes them crispy without having to use any flour. This is a delicious, lightened up twist on a football snack classic!
Appetizer, Game Day, Snack
crispy baked chicken wings, spicy
AuthorMonique Volz of AmbitiousKitchen.com
2poundsJust BARE Family Pack Chicken Wingettes and Drumettes
For the sauce:
2tablespoonsgluten free soy sauce (or regular)
1teaspoonapple cider vinegar
1tablespoonred chili paste
sesame seeds, for sprinkling
green onions, for garnish
Preheat oven to 275 degrees F. Set a wire rack inside of a foil-lined large rimmed baking sheet. Spray rack with nonstick cooking spray.
Pat wings and drummies with a paper towel to dry well. Add chicken to a large plastic bag along with baking powder and salt; close bag and shake to coat wings.
Add wings to wire rack and bake for 20 minutes. Then increase oven temp to 425 degrees F and bake for another 30-35 minutes or until wings are crispy and slightly golden.
While wings are baking, whisk soy sauce, vinegar, honey, chili paste sriracha and ginger together until well combined. Next add sesame oil to a small saucepan and place over medium heat. Once oil is hot, add in garlic and saute for 30 seconds. Add in soy sauce mixture and simmer over medium low heat for 5 minutes, stirring frequently. This will help thicken and concentrate the sauce. Turn off heat but keep in saucepan until wings are ready.
Once wings are done baking, place them in a medium bowl and add in sauce. Toss well to coat the wings. Garnish with sesame seeds and green onions. Drizzle a little extra honey on them if you'd like. Serves 6; 3 wings each.