Spicy Baked Chicken Wings
These Spicy Baked Chicken Wings are packed with flavor. Tossed in a mouthwatering Asian inspired vinaigrette dressing, you're going to go crazy over these crispy baked wings!
Servings: 6
Calories: 351kcal
Ingredients
- 3 pound chicken wings
- 9 cloves garlic minced
- 1 teaspoon ginger minced
- 2 teaspoon sesame oil
- ¼ cup soy sauce light
- 2 tablespoon rice wine vinegar
- 2 tablespoon vegetable oil
- 2 tablespoon hot sauce I used tabasco
- 1½ tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup chives for garnish
Instructions
- Preheat oven to 425℉.
- Line a baking sheet with aluminum foil or silpat.
- Salt and pepper the wings and then place them on the baking sheet.
- Bake them for 45 min to an hour depending on how crispy you want them.
- To make the vinaigrette, mix all remaining ingredients, minus the chives and whisk everything together.
- Pour the vinaigrette over the wings while they are hot and toss them around, making sure the wings soak up all the vinaigrette.
- Garnish with chives.
Notes
- Wing Type: This recipe uses whole wings but can be adapted for wingettes and drumettes.
- Heat Level: Adjust the amount of hot sauce according to your spice tolerance. Remember, you can always add more, but you can't take away!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain crispiness.
- Gluten-Free Option: Swap out regular soy sauce for gluten-free soy sauce or tamari to make this recipe gluten-free.
- Alternative Garnish: If chives aren't available, thinly sliced green onions can be used for a similar fresh, oniony flavor.
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 6g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 948mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg