Asian-Inspired Chicken Wings (Homemade Asian Zing Sauce)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

honey

🥗Healthier: agave nectar

💰Cheaper: sugar syrup

Agave nectar is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is more affordable.

chicken wings

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are leaner and drumsticks are often less expensive.

Pat the chicken wings dry to ensure they get crispy.

Place a piece of parchment paper on a large baking sheet.

Place a wire rack on top of the parchment paper and spray it with non-stick spray.

Lay the chicken wings on the rack without overlapping them.

In a small bowl, mix together 1 tablespoon of baking powder, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Sprinkle the spice mixture on the chicken wings and massage it into the skin on both sides.

Bake the chicken wings at 425°F for 40 to 50 minutes, checking for doneness around the 35-minute mark.

Turn the baking sheet halfway through cooking for even cooking.

While the wings are baking, prepare the sauce by mixing together 1 tablespoon of sesame oil, 3 tablespoons of honey, 2 tablespoons of hoisin sauce, 1/4 cup of soy sauce or coconut aminos, 1/4 teaspoon of cinnamon, 2 teaspoons of rice vinegar, 1 tablespoon of ginger, 1 tablespoon of sriracha, and 1 tablespoon of sesame seeds in a large bowl.

When the wings are done, place them in the bowl with the sauce and toss to coat.

Optionally, dip each wing individually in the sauce and place them back on the tray.

Cook the wings for an additional 3 to 5 minutes to warm them and help the sauce stick and caramelize.

Brush the wings with any leftover sauce and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens