January 06, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Summer, Winter, Oven Bake, Oven Roast, Special Cooking, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wings, Spicy, Air Fryer more
"These are a tasty marinaded dry wing I like to serve with potato chips or wedges. I like dipping these in VH brand orange ginger sauce, but DH likes them as is. These can also be made in an Actifry, directions listed below. If gluten intolerant make sure you are using gluten free black bean sauce."
- Serving Size: 1 (353.7 g)
- Calories 370.2
- Total Fat - 13 g
- Saturated Fat - 2.6 g
- Cholesterol - 726 mg
- Sodium - 274.8 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.6 g
- Sugars - 0.4 g
- Protein - 54.9 g
- Calcium - 46.6 mg
- Iron - 8.2 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.1 mg
Mix all ingredients except for wings together in a large freezer bag.
Add wings and swish together making sure the wings are well coated.
Marinate refrigerated for at least 6 hours.
Preheat oven to 375 degrees Fahrenheit.
Line a rimmed baking sheet with foil.
Oven Method: Remove wings from marinade and line them onto the baking sheet.
Bake until cooked through, approximately 50 minutes, turning every fifteen minutes or as needed, so the wings won’t stick. If the wings start to stick, add a bit of vegetable oil to the baking sheet.
Actifry Method: Remove wings from marinade and drop into actifry.
Cook for 30 to 35 minutes, until cooked through, depending on how thick the wings are.
Tips & Variations
No special items needed.