Crispy Sticky Asian Chicken Wings
My boys LOVE chicken wings!
What’s not to love about a crispy sticky Asian wing?
Before allulose came along, I was never able to create a sticky sauce for chicken wings.
I used Wholesome Yum Allulose Simple Syrup to make these delicious Crispy Sticky Asian Wings! You must try this recipe!
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Crispy Sticky Asian Chicken Wings
CRISPY CHICKEN WINGS:
- 2 pounds Butcherbox chicken wings
- 1 tablespoon baking powder
- ¾ teaspoon Redmond Real salt
- ½ teaspoon fresh ground pepper
STICKY ASIAN SAUCE:
- 5 tablespoons organic tamari sauce soy sauce
- 4 tablespoons Wholesome Yum simple syrup
- 4 tablespoons Wholesome Yum brown allulose
- 2 tablespoons tomato sauce
- 1 tablespoon fresh grated ginger root
- 1 teaspoon lemon grass paste or lemon juice
- 1/8 teaspoon chili powder
- 1 teaspoon fish sauce optional umami bomb!
- 2 cloves garlic minced
- Green onions sliced on the diagonal
- Place a piece of parchment on a rimmed baking sheet.
- Dry the chicken wings well with paper towels.
- Place the wings in a large bowl and add the baking powder, salt and pepper. Toss to combine so there is a light coating all over each wing. Discard any remaining coating.
- Place the wings in a single layer on the baking sheet with skin side up. Set in the fridge for 30 minutes.
- Preheat oven to 400 degrees F.
- Bake for 30 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- While the chicken wings bake, prepare the sticky Asian sauce. Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken as it cools). Remove from the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce. Toss to combine. Garnish with green onions sliced on the diagonal.
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For those of us who don’t use Butcherbox – can you please share how much a box of wings weighs? Thanks much.
This recipe looks so delicious!! But I only like boneless skinless chicken breast. How many breasts or weight of meat could I sub for the wings?
Another winning recipe. I have made this several times for the family. So yummy. Exactly what you want sticky asian wings to taste like.