Zingy Asian Chicken Wings

It’s no secret that I absolutely adore chicken wings – I am constantly experimenting with different combinations. I’m loving Asian style flavours at the moment, these are the perfect weekend indulgence to share with friends!

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This recipe is Gluten Free, Dairy Free, Paleo and can be adapted to suit Whole30.

16-18 chicken wings (900g)
2 tbsp olive oil
1 tbsp cayenne pepper

1 chili, diced
2 cloves of garlic, minced
1/4 cup honey (omit for Whole30 and sub fresh orange juice)
3 tbsp sesame oil

1 spring onion finely chopped
Sprinkle of sesame seeds


  1. Preheat your oven toΒ 200Β°c/392Β°F.
  2. In a large bowl add the olive oil and cayenne pepper and stir into a paste, coat the wings in the paste.
  3. Place the wings on a baking tray and bake skin side up for 8 minutes, flip the wings and bake for a further 8 minutes on the opposite side.
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  4. In a small saucepan add the chili, garlic, honey and sesame oil and heat gently until infused.
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  5. Remove the wings from the oven and switch to the grill (broiler) setting.
  6. Turn all of the wings skin side up and baste with the dressing.
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  7. Place under the grill for 3-4 minutes until the skin is golden and crispy.
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  8. Remove from the heat and garnish with the spring onion and sesame seeds and enjoy!

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2 Comments on “Zingy Asian Chicken Wings

  1. Pingback: Schuan-Style Sesame Zoodles | The Wonky Spatula

  2. Pingback: Sensational Wings | The Wonky Spatula

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