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–+ servings

Crispy Sticky Asian Chicken Wings

Maria Emmerich
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Egg Free, Main Course, Nut Free, Poultry
Cuisine Asian
Servings 4 servings
Calories 422

Ingredients
  

CRISPY CHICKEN WINGS:

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

OPTIONAL GARNISH:

  • Green onions sliced on the diagonal

Instructions
 

  • 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.

Nutrition

Calories: 422 | Fat: 27g | Protein: 40g | Carbohydrates: 3g | Fiber: 0g | P:E Ratio: 1.3