Baked Asian Chicken Wings
Recipe: #35652
September 11, 2020
Categories: Chicken, Appetizers, Asian, Game/Sports Day, July 4th, Picnic, Potluck, Gluten-Free, No Eggs, Non-Dairy Wings, Kosher Meat, more
"Shoulda named this recipe "dude, are you gonna bring those wings to the potluck again?" as this seems to be the #1 favorite of my potluck pals. They taste great and they're baked so they are very lean. The honey and the 5 spice really take it through the roof. Makin' a batch right now just for the wife N' me, not going to lie, it's a bit of work...but well worth it."
Ingredients
Nutritional
- Serving Size: 1 (351.6 g)
- Calories 392.6
- Total Fat - 7.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 545.8 mg
- Sodium - 2824.9 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 0.4 g
- Sugars - 31.9 g
- Protein - 43.8 g
- Calcium - 61.8 mg
- Iron - 6.2 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Cut the chicken wings in half to get a drumette and a flat, discard the tip. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge overnight. Flip the bag occasionally, for even marinating.
Step 2
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
Step 3
Place wings on the baking rack and brush a generous amount of honey on the top side of the chicken wings. Bake for 10 minutes.
Step 4
Flip the wings and brush honey on top. Bake for an additional 10 minutes. Take out the baking tray and brush both sides with honey again. Cook for another 5 to 8 minutes flipping, until the wings are cooked and the surface turns dark brown and crispy.
Step 5
Sprinkle with sesame seeds and and green onion let cool for 5 minutes.
Tips
No special items needed.