Sticky and crispy on the outside, juicy and toothsome on the inside, and packed with flavor all the way through, these wings are perfect for watching a game, throwing a party, or just enjoying the pleasures of delicious and healthy food because it’s a day that ends in ‘y’ and you feel like cooking something yummy, especially Baked Asian Chicken Wings ..
The marinade is really the secret to making the wings work: it’s got typical Asian flavors like ginger and red pepper flakes, but the kiwis add a fruity twist to keep things interesting. And you can adjust the sweetness to your favorite level by adding as much honey or maple syrup as you like. Marinating for 8 hours will give you the most tender and flavorful wings, but if you don’t have that long, 1-4 hours of marinating only requires a small sacrifice in taste, and you’ll still get a delicious recipe.
You probably wouldn’t want to eat these wings with blue cheese sauce, but they’d be perfect with some stir-fried bok choy, garlic-ginger green beans, or any other vegetables with a slightly Asian twist. Some cauliflower “rice” (or real rice, if you swing that way) would round out the plate nicely with a perfect vehicle for any extra sauce. And don’t forget a generous stack of napkins: with wings this good, you’ll want to get your fingers a little dirty eating them!
Baked Asian Chicken Wings Recipe
SERVES: 4 PREP: 15 min. + 8 h. COOK: 40 min.
- 2 to 3 lbs. chicken wings;
- 5 garlic cloves, minced;
- 1-inch knob of fresh ginger, grated;
- 1 cup coconut aminos (a Paleo-friendly substitute for soy sauce; you can find it at health-food stores or online);
- 1 tbsp. apple cider vinegar;
- 4 green onions, thinly sliced;
- 1 tbsp. sesame seeds;
- 3 tbsp. raw honey or maple syrup; (optional)
- 2 kiwis, peeled and diced;
- 2 tsp. red pepper flakes;
- Freshly ground black pepper;
- In a bowl, combine the garlic, grated ginger, coconut aminos, apple cider vinegar, green onions, sesame seeds, honey, kiwis, and red pepper flakes, and season to taste with black pepper.
- Reserve ½ cup of the marinade into a small bowl and refrigerate.
- Place the chicken wings in a marinating bag and pour the marinade into the bag. Toss the chicken to make sure the marinade reaches every wing.
- Refrigerate for 8 hours or overnight, turning the bag once in a while.
- Preheat your oven to 400˚F.
- Place the wings on a baking sheet and discard any marinade left in the bag.
- Bake for 25 minutes, and then flip each wing and bake for another 15 minutes.
- Take the ½ cup of reserved marinade out and puree it in a food processor until smooth.
- Pour the marinade puree into a saucepan and cook for 2-3 minutes on medium heat, until it starts to thicken.
- Remove the wings from the baking sheet and place them in a large bowl.
- Drizzle the warm marinade over the chicken wings and toss gently to coat.
- Serve immediately.
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