Baked Asian Chicken Wings Recipe

5 from 1 vote

The most delicious way to get your fingers sticky: baked chicken wings in a flavor-packed Asian marinade.

Course Side Dish

Cuisine Asian

Keyword baked, chicken wings

Prep Time 8 15

Cook Time 40

Total Time 8 55

Servings people

Calories 663kcal

Cost 10

2 to 3 lbs. chicken wings
5 garlic cloves minced
1- inch knob of fresh ginger grated
1 cup coconut aminos a Paleo-friendly substitute for soy sauce you can find it at health-food stores or online
1 tbsp. apple cider vinegar
4 green onions thinly sliced
1 tbsp. sesame seeds
3 tbsp. raw honey or maple syrup optional
2 kiwis peeled and diced
2 tsp. red pepper flakes
Freshly ground black pepper

In a bowl, combine the garlic, grated ginger, coconut aminos, apple cider vinegar, green onions, sesame seeds, honey, kiwis, and red pepper flakes, and season to taste with black pepper.
5 garlic cloves, 1- inch knob of fresh ginger, 1 cup coconut aminos, 1 tbsp. apple cider vinegar, 4 green onions, 1 tbsp. sesame seeds, 3 tbsp. raw honey or maple syrup, 2 kiwis, 2 tsp. red pepper flakes, Freshly ground black pepper
Reserve ½ cup of the marinade in a small bowl and refrigerate.
Place the chicken wings in a marinating bag and pour the marinade into the bag. Toss the chicken to make sure the marinade reaches every wing.
2 to 3 lbs. chicken wings
Refrigerate for 8 hours or overnight, turning the bag once in a while.
Preheat your oven to 400˚F.
Place the wings on a baking sheet and discard any marinade left in the bag.
Bake for 25 minutes, and then flip each wing and bake for another 15 minutes.
Take the ½ cup of reserved marinade out and puree it in a food processor until smooth.
Pour the marinade puree into a saucepan and cook for 2-3 minutes on medium heat until it starts to thicken.
Remove the wings from the baking sheet and place them in a large bowl.
Drizzle the warm marinade over the chicken wings and toss gently to coat.
Serve immediately.