Baked Asian Chicken Wings

Baked Asian Chicken Wings

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

Servings SERVES: 4Preparation time PREP: 15 min. + 8 h.Cooking time COOK: 40 min.

Ingredients

  • 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;
Baked Asian Chicken Wings

Baked Asian Chicken Wings

Preparation

  1. 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.
  2. Reserve ½ cup of the marinade into a small bowl and refrigerate.
  3. 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.
  4. Refrigerate for 8 hours or overnight, turning the bag once in a while.
  5. Preheat your oven to 400˚F.
  6. Place the wings on a baking sheet and discard any marinade left in the bag.
  7. Bake for 25 minutes, and then flip each wing and bake for another 15 minutes.
  8. Take the ½ cup of reserved marinade out and puree it in a food processor until smooth.
  9. Pour the marinade puree into a saucepan and cook for 2-3 minutes on medium heat, until it starts to thicken.
  10. Remove the wings from the baking sheet and place them in a large bowl.
  11. Drizzle the warm marinade over the chicken wings and toss gently to coat.
  12. Serve immediately.

P.S. Take a look at our Paleo Recipe Book. It’s a Cookbook we’ve created to help you prepare the best Paleo food. It contains 370+ recipes and covers everything you’ll need.

+ Your Guide to Paleo, our visual Paleo Guide, was just released. It’ll help you avoid the most common pitfalls and reach your health and weight loss goals faster.

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