Firecracker Chicken Wings
Wings are a favorite for me. Buffalo wings, boneless wings, you name it, I can’t get enough wings. These wings in particular though are THE favorite. That’s how good they are.
It took me a bit to get the sauce just right adding things here and there each time I made them to get the perfect combination. I’m happy to announce…mission accomplished! I also always use a little trick with baking powder to get the skin on wings extra crispy without having to fry them, and it worked magic with these wings.
It’s really the Asian fusion situation that takes these wings to the next level. These babies are loaded with flavor, on top of flavor, on top of flavor. A perfect balance of sweet and spicy. Your mouth will thank you and so will anyone else that gets their hands on them. Just make sure you make extra because you will definitely be going back for more.
Firecracker Chicken Wings
Ingredients
- About 20 chicken wings
- 1 teaspoon Pink Himalayan salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon baking powder
- 4 tablespoons sesame oil
- 2-3 tablespoons coconut aminos
- 1 teaspoon grated ginger
- 2 cloves garlic, minced or made into paste
- 1 lime, zested and juiced
- 2 tablespoons Sambal Oelek or Sriracha, or to taste
- 1-2 tablespoons cilantro, roughly chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- Preheat oven to 425⁰F
- Line a large baking sheet with foil then set a baking rack on the foil.
- Pat the wings dry
- In a resealable plastic bag or paper bag, place half of the baking powder, salt, pepper, and half of the wings. Shake and massage the wings to cover each wing evenly. Repeat with next batch.
- Place wings on the baking rack being sure no wings are touching and bake for 40-45 minutes, flipping halfway through.
- While wings are baking, make the sauce.
- In a medium bowl mix together the oil, aminos, ginger, garlic, lime zest and juice, and sambal oelek (or chili paste of choice). Season with salt and pepper to taste. Set aside.
- While the wings finish cooking, toast the sesame seeds over low heat until fragrant and a slight golden brown. Remove from heat and set aside.
- Once wings have finished baking, add the sesame seeds and cilantro to the sauce and mix well.
- Work in batches placing 4-5 wings at a time in the bowl with the sauce to coat.
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