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 asian 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 the Asian wings 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 Asian 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!
Sticky Asian Wings – Whole30, Paleo
- 2 pounds chicken wings preferably free-range and organic
- 2 teaspoons finely grated ginger
- 2 cloves garlic – finely grated
- 1/2 cup freshly squeezed orange juice
- 1/4 cup coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame oil
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 teaspoons black and white sesame seeds – for garnish
- 1 Serrano pepper thinly sliced, for garnish
- Preheat oven to 425F.
- In a saucepan, combine the ginger, garlic, orange juice, coconut aminos, rice wine vinegar, and sesame oil. Stir to combine and set over medium-low heat. Cook, stirring occasionally, until the glaze is reduced by 1/2 in volume – it should be fairly syrupy. Remove from heat and set aside.
- 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 20 min or until they reach an internal temperature of 165F – flip wings halfway.
- Transfer the cooked wings to a mixing bowl and pour glaze overtop. Add half of the sesame seeds and toss to coat. Return the wings to the same baking sheet and place them back in the oven to cook until they reach an internal temperature of 185F, around 10 more minutes.
- Transfer the wings to a serving platter and garnish with the remaining black and white sesame seeds and slices of Serrano peppers.