These Asian inspired wings are sweet, spicy, and sticky. Grilled or baked these saucy wings will keep you going back for more.
I’m baaack! After a mini hiatus, I am back testing out new recipes that satisfies our cravings. Being stuck in the house and homeschooling the kiddos has been quite the experience. I’m sure we all have some interesting stories to tell. On top of all this, I don’t know how it is where you are, but the weather here has been crazy! Warm and sunny one day and then a wintery mix the next day. Can Mother Nature just make up her mind??!! I guess I’ll give her a break, it can be hard to choose between two opposites. Thankfully, you won’t have to choose between sweet or spicy with these wings.
These Asian inspired wings allows you to enjoy both worlds. Bake it or grill it, whatever you prefer, they will taste amazing either way. The caramelized sauce is the money maker here! The perfect balance of sweet, spicy, and savory. It is finger-licking good!
Tidbits–
Crispier Wings– To help get that crispiness without frying, after the chicken has been covered in the dry rub, lay chicken wings in a single layer on a baking sheet and place in the refrigerator uncovered for at least an hour, ideally overnight. This will help dry the skin out, resulting in a crispier wing.
Spiciness Level– Feel free to adjust the amount of chili garlic sauce to your preferred heat level. Using 1 tablespoon will provide a mild heat. Our family (kids included) enjoy a tablespoon to 1 1/2 tablespoons of the chili garlic sauce. If you prefer a spicier wing, add in a full 2 tablespoons of the chili garlic sauce.
Grill or Bake– Grilling is our go-to method. It provides a charbroiled, lightly smoked flavor that baking won’t get. It also helps get those wings a bit crispier. But when the weather isn’t cooperating, baking can be a wonderful alternative… any way to get these wings into my belly 😉
Sweet and Spicy Wings
Ingredients
- 3 pounds chicken wings
Dry Rub-
- ½ tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Sauce-
- 1/3 cup honey
- ¼ cup coconut aminos or soy sauce
- 1 tsp ground coriander
- 1 tablespoon lime juice
- zest of half of a lime
- ½ tablespoon sesame oil
- ½ tablespoon arrowroot powder or cornstarch
- 2 teaspoons fresh ginger minced or grated
- 2 garlic cloves minced or pressed
- 1-2 tablespoon chili garlic sauce, or more, to taste
Instructions
- In a small bowl, combine all of the ingredients of the dry rub, set aside.
- Place chicken wings in a large bowl, sprinkle in the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly. If you are in a hurry, let the chicken sit for 10 minutes before cooking. If you have the time and would like a crispier wing, lay chicken wings in a single layer on a baking sheet and place in the refrigerator uncovered for at least an hour, ideally overnight.
- If marinating the chicken overnight, a half-hour before serving, take the wings out of the refrigerator.
- Cook the chicken- Grill- On medium to high heat, use indirect heat to initially cook the wings for about 5 minutes each side while covered. Transfer wings on to coals (or flames if using a gas grill) and cook for an additional 7-10 minutes turning until you get the desired golden brown color on each side without burning.Bake-Preheat the oven to 425F with the rack in the middle position. Place a wire rack on top of a foil-lined rimmed baking sheet, grease the racks with cooking spray or oil. Place chicken on the wire rack/baking sheet in a single layer. Note- Do not over crowed the baking sheet. You may need to do it on two baking sheets or in two batches. Bake for 25 minutes, flipping the wings halfway through.
- In a small pot, combine all of the sauce ingredients. Bring to a gentle simmer over medium-low heat.
- Stirring occasionally, cook until the sauce has thickened. About 10 minutes.
- Place the cooked chicken in a large bowl and pour the sauce over them. Toss until evenly coated and serve.