Sticky Asian Chicken Wings
Ingredients
The wings
-
4
pounds
chicken wings, cut into drumettes and flats
-
1
tablespoon
cream of tartar
-
2
teaspoons
Diamond Crystal kosher salt
-
1½
teaspoons
baking soda
-
1½
teaspoons
arrowroot starch or tapioca starch
The sauce
-
½
cup
coconut aminos
-
2
tablespoons
honey or fruit juice-sweetened jam
-
1
tablespoon
Whole30 Sriracha or Tabasco sauce
-
3
cloves
garlic, minced
-
1
teaspoon
arrowroot starch or tapioca starch (optional)
The garnish
-
2
tablespoons
toasted sesame seeds
-
1
scallion
thinly sliced
Instructions
- Preheat the oven to 400°F on convection mode or 425°F on standard mode.
- Mix cream of tartar, kosher salt, baking soda, and arrowroot starch in a small bowl to create a baking powder.
- Pat the wings dry and toss them with the baking powder mixture in a large bowl.
- Arrange the wings on greased wire racks set in rimmed baking sheets.
- Bake the wings for 20 minutes, then flip and swap the trays.
- Continue baking for another 20 to 25 minutes until the wings are crisp and golden.
- While the wings bake, prepare the sauce by boiling coconut aminos, honey, sriracha, and minced garlic in a saucepan.
- Simmer the sauce for 8 to 10 minutes until slightly thickened.
- If desired, add an arrowroot starch slurry to thicken the sauce further.
- Combine the baked wings with the sauce in a mixing bowl and toss to coat.
- Garnish with sesame seeds and sliced scallions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
326
Total fat
21g
Total carbohydrates
11g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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