Baked Spicy Asian Chicken Wings
It’s still football season. I don’t watch football but I know the Eagles made the playoffs (I think it’s the playoffs) and therefore, it’s still football season. I know the Super Bowl is the last game of the season so I’m not completely in the dark. Hey…did I mention I used to be a cheerleader….for football?
It’s not that I don’t love the game but the sound of a game on television if I’m home alone (or in a roomful of football fans) will put me to sleep. Unless there’s amazing food around to nibble on. I’m all about tailgating food….chili, fries, wings, fried anything. I’m down. That’s the only thing that will keep me from dozing off to the soothing sounds of cheering and vulgar language due to a bad call.
The Eagles play tomorrow….I don’t know who they play but I know there’s a game and I know it’s here…in Philly and I know some crazy people who are going. They are going to sit in sub-zero temperatures and watch grown men get paid a ton of money to throw a ball around while they all freeze their balls off. That just sounds torturous if you ask me. I’ll stay home and listen to the game while wearing my slippers, sitting next to the fireplace and stuffing my face with food.
Like these Baked Spicy Asian Chicken Wings. And since I’m trying to eat a little healthier I baked them on an oven proof wire cooling rack….you know, like the kind we cool our baked goods on? Multi-tasking at it’s finest! This allows the wings to bake all the way around, rendering the fat (to the bottom of a foil lined baking dish) and crisping them up without deep-frying. Genius. I know. And the spicy glaze adds an awesome sweetness to counter the spicy. Save some of the glaze to spoon over the wings when they’re done and they are, no kidding, finger licking good!
You can also grill the wings if you’re going to tailgate before the game….just grill the wings with the olive oil and 5-spice powder for 10 minutes before adding the glaze because the sugars in the sauce will cause mega flare-ups and you’ll end up with extra charred wings…still crispy just burned. Not good eating.
So….who’s watching the game with me?
Baked Spicy Asian Chicken Wings
3 lbs chicken wings
2 tablespoons olive oil
1 teaspoon asian five spice powder (optional)
3 tablespoons chili garlic sauce (found in the asian food aisle)
2 tablespoons low sodium soy sauce
1/4 cup honey
1/3 cup apricot jam
Toasted sesame seeds, for serving
Chopped scallions, for serving
Preheat the oven to 425 degrees.
In a large bowl, toss together the wings, oil and five spice powder until all the wings are evenly coated. Set aside.
In a small bowl, whisk together the chili paste, soy sauce, honey and jam until combined. Pour half the mixture over the wings and toss to coat.
On a wire rack place over a baking sheet, place the wings in a single layer being sure they are not touching. Bake in the oven for 25-30 minutes or until the wings are golden and crispy.
While the wings are baking, bring the remaining glaze to a boil stirring constantly and then reduce to a simmer. Cook for 2-3 minutes and then remove from the heat.
Remove from the oven and transfer to a serving dish. Drizzle the remaining glaze over the wings. Sprinkle with sesame seeds and chopped scallions, if desired. Serve immediately.
Nutrition Facts based on 8 serving in the recipe.