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  • Writer's pictureChloë's Kitchen

Asian Baked Chicken Wings

Listen, I may not know who is playing the Super Bowl tomorrow, but I can get excited for the food and the Rihanna concert in the middle of the little game. And this wing recipe I dreamt up in a fever dream while I was sick and finally had the energy to test out the recipe today and they were INCREDIBLE. You need to make them right away!

For the wings:

1lb organic chicken wings

1 tsp baking soda (makes them so crispy)

2 tsp sesame oil

1 tbsp coco aminos (or tamari)

1 tbsp fish sauce

A little salt/pepper to season the chicken

Toss the wings in a bowl with the baking soda, oils and fish sauce.

Then bake at 425 F for 20 minutes, flip, and then another 20 minutes on a greased wire rack on a sheet tray for extra crispy wings so they are raised up and don't sit in their juices.

For the sauce:

2 tsp freshly grated ginger

4 cloves garlic, crushed

1/4 cup organic coconut sugar

1/4 cup tamari (gluten free soy sauce) or you can use coco aminos for soy free

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp sriracha

1 tbsp fish sauce

Juice of one lime

Add the ingredients all in to a pot together and bring the sauce to a boil whilst whisking for a few minutes until the coconut sugar is melted.

Toss over the wings and add freshly diced scallions, thinly sliced red chilies some Trader Joes chili onion crunch and sesame seeds.

Enjoy while they are hot and crispy and don't forget napkins for those sticky fingers!


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