These chicken wings have the perfect balance of sweet & spicy. They are so good, we devoured them in minutes! These wings are perfect for an appetizer or a great football snack.
Any kind of chicken wings are a favorite in our house, but these just might be my all time favorite. The chicken itself is nice and crispy and the glaze is the perfect finger-licking consistency. They have a nice balance of sweet and spicy, so even my 8 yr old could enjoy them. In fact, she asked me if I could make these everyday lol.
You can use fresh or frozen wings for this recipe. If I am making a large batch, it is usually less expensive to buy them frozen. It just takes longer to cook the chicken and I make sure to do some extra crisping up under the broiler. The glaze is super simple to make and is done on the stovetop. I use coconut sugar for the sweet element and I love how it balances with the coconut aminos. You could also use brown sugar, I would just use a little less because it is sweeter than coconut sugar.
Used in This Recipe:
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Sweet & Spicy Asian Chicken Wings
- Preheat oven to 375' and line a baking sheet with parchment paper and place the chicken wings on the baking tray. Bake for 45 minutes
- While the chicken is close to being done, make the glaze. Place the coconut aminos, oil, lime juice, garlic, ginger, pepper flakes, salt and pepper in a small saucepan and whisk to combine
- Bring the sauce to a boil and then reduce it to a simmer. Let it simmer for about 5 minutes, until is thickens but is still pourable (like honey)
- Broil the chicken wings for 5-10 minutes, until browned and crispy and then toss them in a large bowl with the glaze
- Top with sesame seeds and green onions