There are so many ways to serve chicken wings, and this version is one I like to prepare when entertaining guests. The sweet and spicy is perfectly balanced, and although they are a bit messy, they are worth every bite.
Prepare the oven and pan:
Preheat the oven to 425°. Line a medium to large rimmed baking sheet with foil.
Prepare the glaze:
In a small or medium sized saucepan, add the syrup, coconut sugar, coconut aminos, sesame oil, hot sauce, lime zest, lime juice, salt and pepper and whisk until combined. Scoop out ¼ cup of the glaze and set aside.
Bake the wings:
In a large mixing bowl, toss the wings with a drizzle of avocado oil. Then place each wing skin side down in a single layer on the prepared pan. Bake for 25 minutes. Remove from the oven and flip each wing over using tongs. Return the pan to the oven and bake for another 15 minutes.
Glaze the wings:
Remove the pan from the oven and drizzle the ¼ cup of reserved glaze over the wings. Bake for another 5 to 10 minutes until golden and crispy.
While the wings are finishing in the oven, make the sticky glaze:
Add the ginger and whole scallions to the remaining glaze and whisk to combine. Bring to a boil over medium-high heat whisking constantly until the liquid becomes thick, about 4 minutes.
Finish and serve the wings:
In a large heat proof bowl, add the thick glaze and toss the wings until each piece is coated. Arrange on a serving platter and garnish with the chopped scallions and lime zest. Serve hot.
Ingredients
Directions
Prepare the oven and pan:
Preheat the oven to 425°. Line a medium to large rimmed baking sheet with foil.
Prepare the glaze:
In a small or medium sized saucepan, add the syrup, coconut sugar, coconut aminos, sesame oil, hot sauce, lime zest, lime juice, salt and pepper and whisk until combined. Scoop out ¼ cup of the glaze and set aside.
Bake the wings:
In a large mixing bowl, toss the wings with a drizzle of avocado oil. Then place each wing skin side down in a single layer on the prepared pan. Bake for 25 minutes. Remove from the oven and flip each wing over using tongs. Return the pan to the oven and bake for another 15 minutes.
Glaze the wings:
Remove the pan from the oven and drizzle the ¼ cup of reserved glaze over the wings. Bake for another 5 to 10 minutes until golden and crispy.
While the wings are finishing in the oven, make the sticky glaze:
Add the ginger and whole scallions to the remaining glaze and whisk to combine. Bring to a boil over medium-high heat whisking constantly until the liquid becomes thick, about 4 minutes.
Finish and serve the wings:
In a large heat proof bowl, add the thick glaze and toss the wings until each piece is coated. Arrange on a serving platter and garnish with the chopped scallions and lime zest. Serve hot.