Asian-Style Chicken Wings

I promised more wings and more wings I shall deliver!

I was surprised at how much I liked these. No really, I liked them almost as much as the regular buffalo wings. Almost.


We ate these the day before I became stupid sick to my stomach, so thankfully that experience has not made me hate these. It almost made me hate the almonds that caused it (I was told I have a nut intolerance). And I say almost because I still love and crave and always want almond butter, but now I can’t sit down with the jar in my lap and a spoon attached to my hand. But that’s neither here nor there.


What’s important is that these wings are the bomb dot com (I said it), and they would be the perfect addition to a work picnic or party. Because everyone likes tiny little chicken wings that they eat with their hands. It’s primal. It’s fun. It makes you feel powerful and gets sauce all over your face.

Speaking of sauce, what other wing sauces are out there? BBQ? White BBQ? Dry-rubs? My god it’s like a whole world of chicken wings just opened up before my eyes.

Do you guys have a favorite wing sauce? Tweet, Facebook, Instagram the hell out of me with your wing sauces if you have them. Click up there on those little social media bubbles to get a hold of me! Or leave a comment below. Or both.

Asian-Style Buffalo Wings

1kg chicken wings separated into drumettes and wingettes
Small handful salt
4 tbs soy sauce or coconut aminos
1-2tbs honey, depending on how sweet you like it
1 tsp sesame oil
2 large clove of garlic, minced
1/4 inch of ginger, minced
1 tsp sriracha or other garlic chili sauce (optional)
1 spring onion, finely sliced
Sesame seeds, for garnish

1. Bring a pot of water to the boil.
2. Add in your wings and cook for 8 minutes.
3. Drain and let air dry on a rack.
4. Preheat your oven to 220C while you assemble the sauce.
5. In a small bowl, whisk together the soy sauce or coconut aminos, honey, sesame oil, garlic, ginger and hot sauce, if using. Set aside.
6. Arrange the wings on a foil-lined baking sheet, drizzled with a little oil just in case.
7. Cook for 20-30 minutes or until crisp.
8. In a bowl, add your wings and your sauce and toss together. Let sit for about 10 minutes for the sauce to absorb.
9. Serve topped with spring onions and sesame seeds.


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