Skillet Sticky Asian Chicken Wings
- Yield 8 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Skillet Sticky Asian Chicken Wings sits in the Snacks section of Regbie. The card serves 8 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 tablespoon cream of tartar
- 2 teaspoons Diamond Crystal kosher salt
- 1½ teaspoons baking soda
- 1½ teaspoons arrowroot starch, or tapioca starch
- 4 pounds chicken wings, cut into drumettes and flats
- ½ cup coconut aminos
- 2 tablespoons honey, or 3 tablespoons peach, plum, or apricot jam sweetened only with fruit juice (for Whole30)
- 1 tablespoon Whole30 Sriracha, or Tabasco sauce
- 3 garlic cloves, minced
- 1 teaspoon arrowroot starch, or tapioca starch (skippable)
- 2 tablespoons toasted sesame seeds
- 1 scallion, thinly sliced on the bias
Method
Warm the oven to 400°F on convection mode or 425°F on standard mode with a rack in the upper middle position and another in the lower middle position.
In a small bowl, mix together cream of tartar, kosher salt, baking soda, and arrowroot starch to make grain-free and paleo baking powder.
Blot the wings dry with a paper towel and place them in a large bowl. Tip the flour mixture on top and toss well to combine.
Lay out the chicken wings on two greased wire racks set in two rimmed baking sheets.
Set the tray of wings on each rack in the oven and bake for 20 minutes.
Then, flip each chicken wing over and swap the top tray with the bottom one.
Roast for another 20 to 25 minutes or until the skin is crisp and golden. You may need to switch the pans again if the top one is browning too quickly.
While the wings are baking, make the sauce! Tip in the coconut aminos, honey, sriracha, and minced garlic to a small saucepan and cook on a hot burner until boiling.
Lower the heat to gently bubble the sauce, stirring occasionally, for 8 to 10 minutes or until slightly thickened and reduced.
Want a thicker sauce? Tip in an arrowroot starch slurry! Stir a teaspoon of arrowroot starch with an equal amount of water in a small bowl to make a slurry. Whisk the slurry into the sauce until thickened. Then, remove the saucepan from the heat.
Move the sauce to a large mixing bowl and add the crispy baked wings. Turn the wings with the sauce.
Top with sesame seeds and scallions and serve while it is hot!
Kitchen notes
- Air Fryer Instructions: Place the wings in a single layer in the air fryer basket and cook ’em at 400°F for 18 to 20 minutes, flipping the wings over at the halfway mark.
- Depending on the size of your air fryer, you may need to cook this in several batches.
- Whole30 version: For the sauce, use Whole30-compatible jam (100% fruit juice sweetened) in place of honey and use Whole30-compatible sriracha or Tabasco sauce.
