Chinese Chicken Wings for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Chinese Chicken Wings for the week sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon Whole30 Sriracha
- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon toasted sesame seeds, skippable
- 2 scallions, thinly sliced (skippable)
Method
In a liquid measuring cup, whisk together the All-Purpose Stir-Fry Sauce and Whole30 Sriracha.
In a large bowl, toss the chicken wings with ½ cup of sauce. Reserve the remaining ¼ cup of sauce—you’ll use it to toss with the cooked wings at the end.
Warm your oven to 400°F convection or 425°F non-convection with the rack in the middle position. While the oven heats up, place the chicken wings in a single layer on a wire rack on top of a foil- or parchment-lined rimmed baking sheet.
Bake the chicken wings for 20 minutes and then flip the wings over and cook for another 15 to 20 minutes or until the chicken is browned and the flat bones are a little wiggly. Make sure the wings don’t get too dark!
Turn the baked Chinese Chicken Wings in a bowl with the reserved ¼ cup of sauce. Scatter on toasted sesame seeds and scallions, if desired. Plate while it is hot.
Kitchen notes
- You can cook them in batches in the air fryer at 375°F for about 20 to 25 minutes, flipping the wings over at the halfway point.
- If you’re grilling the wings, cook them over a medium burner for about 20 to 25 minutes, flipping every five minutes, until cooked through and the skin is browned.
- You can marinate the wings for up to 24 hours in the fridge before baking them.
