When you’re cooking at home, baked chicken wings are the way to go. Pop these Chinese baked chicken wings in the oven for a sticky, spicy, sweet meal that’s paleo and gluten free.
Plus, with this recipe, I’m going to spill the secrets to making crispy chicken wings at home in the oven.
How to make crispy baked chicken wings
This is one of those hacks that I would totally roll my eyes at if I hadn’t seen the proof myself. Yes, you CAN make crispy chicken wings in the oven! But it will never be QUITE the same as fried traditional wings.
It’s like replacing traditional pasta with zucchini pasta. Makes a pretty good substitute, but at the end of the day it’s just not the same. That sentiment holds true here, too.
But the secret for crispy baked chicken wings?
Yes, that’s right. Tossing chicken wings in a little bit of baking soda before popping ‘em in the oven, from what I can tell, helps draw moisture out of the skin of the wings, resulting in crispy, crackly skin.
You don’t need much baking soda. All you need is about 1/3 teaspoon for 2 pounds of chicken wings. I mean, it’s such a small amount that you’d think it’s not going to make a difference… but then it makes a huge difference, and you’re on board with this crazy baking soda trick.
Making homemade Chinese wing sauce
Once you’ve got the crispy wings down, you need the sauce.
Luckily, the sauce for these wings is quite simple. Throw it all in a pot, bring it to a simmer, and stir until it starts to thicken.
As long as you keep the mixture from boiling, this sauce is smooth sailing!
You can customize this recipe just a bit, too.
Want it a little spicier? Increase the amount of sriracha and reduce the chili sauce by an equal amount.
Too spicy for you? Decrease the sriracha and increase the chili sauce by an equal amount.
Keep everything else the same, and you’ve got a good thing going. Toss those crispy wings in the sauce and serve them as soon as possible.
More chicken wing recipes
- Next Level Chicken Wings
- Mango Habanero Chicken Wings
- Baked Garlic Buffalo Chicken Wings
- Thai Curry Chicken Wings
Baking soda makes these wings crispy. If you want spicier wings, add sub some of the chili sauce with more sriracha!
- 2 pounds chicken wings
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground garlic
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon fish sauce
- 2 tablespoons sugar free sriracha
- 2 tablespoons sugar free chili sauce
- 1/4 cup coconut sugar
- 2 teaspoons arrowroot powder
- 1 teaspoon lemon juice
- Sesame seeds, for garnish
- Sliced scallions, for garnish
- Preheat the oven to 250 degrees F and place a wire rack above a large baking sheet. Pat the chicken wings as dry as you can with a paper towel or cloth. Combine ginger, garlic, salt, and baking soda in a large bowl. Add the chicken wings to the bowl and toss to coat evenly. Line the chicken wings in a single row on the wire rack.
- Bake for 25 minutes, then increase the temperature to 500 degrees F and continue to bake for another 30 minutes, flipping once halfway through with kitchen tongs. Remove from the oven and let cool for 5 minutes before tossing them in the sauce.
- While the chicken wings are baking, combine the rice vinegar, coconut aminos, fish sauce, sriracha, chili sauce, coconut powder, and arrowroot powder in a saucepan. Bring to a boil, stirring frequently, then immediately reduce heat to a simmer. Continue to simmer, stirring often, for about 5 minutes or until the sauce has thickened to your liking (it will continue to thicken slightly as it cools). Stir in the lemon juice and set aside until wings are done. Add the wings to the pot and stir until they’re coated. Garnish with sesame seeds and scallions, then serve.
Keywords: baked chicken wings, paleo chicken wings, gluten free chicken wings