Asian Baked Crispy Chicken Wings

There is nothing better than comfort food on a dreary rainy day like today. I've had my share of chicken wings. From Asian flavors to American. From spicy to tangy and sweet. You name it, i've had it. And usually they're the fried kind and is pretty irresistible.

But while I love moderation and portion control. When I get to eat really good chicken wings, I end up eating more than necessary. Don't we all? So I wanted a baked chicken wing recipe that was both crispy and flavorful.

The perfect combination of garlic, ginger, soy sauce, orange zest, brown sugar and rice wine vinegar gives this sauce a deliciously sweet and tangy flavor with a bit of spice. These wings are out of this world delicious. If you don't believe me. Just try it! You won't be disappointed.

Printable Recipe
Ingredients
Prepping the Chicken
2 lbs Chicken Wings
1/2 tsp Black Pepper
1 tsp Salt
1 tsp Chili Garlic Sauce (optional)
1 tsp Garlic Powder
1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
Cooking Oil Spray (a technique a friend told me about) or Brush Melted Butter
Toasted Sesame Seeds for Sprinkling

Garlicky, Ginger, Orange Zest Sauce
1/2 Cup Rice Wine Vinegar
1/2 to 3/4 Cup Brown Sugar
2 tbsp Finely Minced Garlic
2 tbsp Soy Sauce
1 Medium Orange Zest or Lemon Zest your choice
1 tbsp Chili Garlic Sauce (optional)
1-1/2 tsp Finely Minced Ginger
2 tsp Corn Starch mixed with 1 tbsp of water

Directions
1. Prepare a baking sheet by lining with aluminum foil and spray lightly with cooking spray. Preheat oven to 400º degrees. Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well. Add the cup of flour & curry powder mixture, sprinkling over the chicken coating evenly in the same bowl. Coat thoroughly.

2. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray or brush on butter and bake for 30 minutes. Turn chicken over and cook for an additional 20-25 minutes.

3. In the meantime, make the sauce. Over medium/high heat add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute. Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce (you can add more). Leaving the remaining 1/2 for dipping if need be. Sprinkle some toasted sesame seed on top and serve hot.

These wing are so crispy! They taste so much better than fried wings. The sauce is sweet and tangy with a bit of spice. I love the orange zest. It adds such a wonderful aroma and flavor. The curry powder mixture really adds a unique flavor too. This one is definitely a winner. And you won't feel guilty indulging on these little babies.

Please try these. They'll for sure be your favorite and they're perfect for any party. Enjoy!