These Sticky Asian Wings are great if you’re doing a February Whole30 and looking for some game day eats! They’re also perfect for those who decided to prolong their January Whole30 because a) they’ve been feeling great and want to keep the mojo flowing b) their wife roped them into sticking it out for at least another 7 days! Don’t get me wrong, I’m not mad. Though, it would have been nice to crack open a cold one on Superbowl Sunday.
Even if you’re not doing a round of Whole30, I strongly recommend this sticky Asian-inspired wing situation. They’re dead-simple, quick, and super flavourful. The wings are very simply seasoned with salt and pepper, then roasted in a hot oven before being tossed in a tangy and sweet sauce that is downright addictive. Forget finger-licking good, this sauce will have you licking the plate! Seriously, Catalina and I licked the plate.
I don’t know about you, but I’m a firm believer in spicy wings. Rather than add chilies to the sauce, I thought it would be nice to garnish with some slices of fresh serrano peppers. They add some freshness, crunch, and a big kick of spice. They also pair really nicely with the Asian flavours in the sauce. You could probably substitute jalapeños or Thai bird chilies if you’re a glutton for punishment! Adding the peppers as a garnish also makes it easy for people who can’t tolerate spice to enjoy the wings too. They can just set them aside for the champions in the room!
Note: The ingredients and measurements below are for a single serving. I STRONGLY URGE YOU to make double, triple, and even quadruple batches. These will fly off the table if you have guests over. It is just as easy to make these Asian Sticky Wings for 6 people as it is for one. You will, of course, need a couple of rimmed baking sheets because you want the wings to be nicely spread out so they can get crispy in the oven.
I hope you like this recipe and be sure to let me know what you think in the comments below!
Whole30 Baked Sticky Asian Wings
INGREDIENTS: (serves 1)
1lb organic, free-range chicken wings
1 tsp finely grated ginger
1 clove garlic – finely grated
1/4 cup freshly squeezed orange juice
2 tbsp coconut aminos
2 tbsp rice wine vinegar
2 tsp toasted sesame oil
freshly cracked black pepper
black and white sesame seeds – for garnish
1 serrano pepper – finely sliced for garnish
- Preheat oven to 425F.
- Line a rimmed baking sheet with parchment paper. Rinse and pat wings dry, season both sides with kosher salt and freshly-cracked black pepper and spread them across the baking sheet in a single layer. Transfer to oven and roast 25 min or until they reach an internal temp of 185F – flip wings halfway.
- Meanwhile, add ginger, garlic, orange juice, coconut aminos, rice wine vinegar, and sesame oil to a sauce pan. Stir to combine and set over medium-low heat. Cook the sauce until it reduces to 1/4 the original volume – it should be fairly syrupy. Stir occasionally to avoid burning.
- Transfer cooked wings to a mixing bowl and pour sauce overtop. Toss to coat, garnish with a pinch of black and white sesame seeds then toss to coat again.
- Transfer Asian Sticky Wings to serving plate and garnish with more black and white sesame seeds and slices of fresh serrano peppers.