I love Asian flavors. I love wings. Most of all, I love the two together! The sauce for these wings is kind of like a "kitchen sink" of a recipe. I just kept throwing things in that I thought would add to the many layers of flavor. Result, BAM! Big flavor! Now, some of you may like the extra crispy texture of wings that are deep fried. If that is the case then by all means, fry them! The wings in this recipe are baked. They are not quite as crispy as fried but they are healthier and taste just as delicious! I am going to make up a couple of batches of these for the Super Bowl this Sunday! Go Pats!
Sweet & Spicy Asian Wings
- 3 lbs of chicken wings, split in half, tips cut off and discarded
- 1/2 C apricot jam
- 1/4 C hoisin sauce
- 1/4 C soy sauce
- 1/4 C rice vinegar
- 1/4 C brown sugar
- 2 TBSP freshly grated ginger root
- 1 TBSP crushed red pepper (or to taste)
- 1 TBSP freshly minced garlic
- zest and juice of 1 lime
- dash of sesame oil
- 1 TBSP chopped cilantro
- 1 TBSP green onion
- 1 TBSP toasted sesame seeds
- Preheat oven to 425 degrees.
- Pat chicken wings dry with paper towels and place on parchment paper on a cookie sheet. (I baked the wings on foil the first time and the chicken skin stuck to the foil, even with lots of oil.) Spray wings well on both sides with a non-stick cooking oil spray.
- Bake in the oven until golden brown and crispy (about 45-50 minutes) turning halfway through.
- While the chicken is baking, make the sauce. In a medium sauce pan over medium heat, combine jam, hoisin sauce, soy sauce, rice vinegar, brown sugar, fresh ginger, crushed red pepper, fresh garlic, lime zest, lime juice and sesame oil. Mix together well and cook until thickened (about 15 minutes).
- Keep the sauce warm on the stove on low heat until the wings are done baking. When the wings are done baking, pour the sauce into a large bowl. Add the wings and toss to coat.
- Transfer the coated wings to a serving platter. Garnish with cilantro, green onion and toasted sesame seeds.