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.
32 replies on “Whole30 Baked Sticky Asian Wings”
We made these for the Superbowl along with regular buffalo wings. These were the first to go! Absolutely delicious.
You’ve made me a very happy man, Victoria!
These are ridiculously good!
So glad you enjoyed!
FINGER LICKIN’ GOOD!!! As suggested, I doubled the sauce but after tasting it, I really wish I tripled it. Definitely making this one again!!
LOL told ya so! Very glad you enjoyed!
Just made these tonight. My husband and I were licking the bowl clean. YUM! Planning on making these for friends. Thanks!
Very happy to hear!
I made these for the second time since Super Bowl Sunday tonight, and they’re a winner!!
Amazing! So glad you like the recipe!
Made these for dinner tonight with drumsticks (sooo cheap at the store today) and my only regret is not making more. They were sooooo good!!! Thanks!
Awesome! Very glad to hear you enjoyed!
Have you have made this recipe with chicken thighs? Any idea on cooking time?
Not specifically with this sauce but for chicken thighs you can keep the heat at 425 and cook 35-40min or until the thickest part of the meat reaches an internal temp of 185F.
So… I made 4lbs of wings so I made 4x the sauce, but it won’t thicken. Any suggestions?
If doing large batches of sauce, you may want to try a reducing in a wider pot (like a sauté pan). That way there will be more surface area for the sauce to reduce.
Great wings. Swapped out orange juice with pineapple juice. After coating the wings, I placed them back on the rack and back in the oven for a couple minutes. Next time, I’ll double the sauce. Definitely a keeper. Thank you for sharing.
Pro moves with the pineapple juice! Will have to try that next time! Glad you enjoyed!
Ok, amazing, and will definitely be making again!! Troubleshooting a bit, though…the only issue for my batch was that the sauce did not turn syrupy. After what seemed like forever on medium low stove, the consistency was essentially the same, so unfortunately no sticky sauce and it was a soupy dip. My coconut aminos were very old, and I accidentally used too much sesame oil (read TBS instead of tsp)…would either of those be a factor?
Delicious! I couldn’t get the sauce to thicken so I added tapioca flour. Did the trick!!
[…] saucepan and simmering until reduced. It’s almost identical to the sauce I used to coat my Whole30 Baked Sticky Wings and I assure you, it’s every bit as delicious! You’re going to want to eat it by the […]
ok! Im new to your stuff. I started with the Spanish pan chicken (it SLAYED).
I just ate my first wing – I love the sauce! The chicken is cooked, but I find myself struggling with the skin not being as crispy as I’d like. Too much fatty skin makes me a little queezy. DO you have an easy suggestion to fix that or an idea where my cooking may have been off?
Thanks so much for your help! I NEVER thought I’d do whole 30, but following you makes me think it could be easy and delicious!
So glad you liked the recipe! To get the wings crispy, you can broil them for a few minutes after they’re done cooking.
I made these for the family last night & these are delicious!!! My 14 year old son is not always on board with Whole30 Meals but this one made the cut!! Thank you so much!! We will be making these again!
The kids never lie! haha So glad you all enjoyed!
OMG! Sooooooo good this recipe is going into heavy rotation. I’m in love I can’t stop thinking about these wings
🙂 That’s what I like to hear!
These wings are so on point. Should have paid attention to the “serves 1” part of the notes, as we crushed these wings faster than Twista raps, and were feeling pretty bummed that we couldn’t eat more. Round 2 tonight! Someone above swapped out pineapple juice for orange juice. I’m intrigued by that. Might make 2 batches tonight: 1 oj, 1 pj. Good work on your part Ronny!
🙂 So glad you enjoyed!
Today was day 30 of my Whole30 and what a great way to end it! I had to make a few little substitutions (had to use white vinegar, didn’t have fresh ginger) and it still turned out great. Husband approved and I will be sure to have the correct ingredients next time. I also think it would be good to slip it under the broiler for a few minutes. Thanks for a great recipe!