WARNING: THIS RECIPE IS VERY SPICY!
These chicken wings are perfect if you are someone who loves spice. Even if you’re not, don’t let that stop you. While they have a kick, they offer a sweet savory flavor at the same time. Trust me, you won’t believe the amount of flavors you will taste once you try these.
Based off of the many times my fiancé said these wings were good, I would say this recipe in his top 5 favorite meals that I have ever made.
Spicy Chinese Chicken Wings
What You Need:
- Freezer Bags
- Tin Foil
- Cooling Rack
- Baking Sheet
- 2 Pounds of Chicken Wings ( I had a bag of 17 so I used them all)
- 3 Table Spoons of Baking Powder (This helps make the wings crispy, don’t worry you won’t taste it)
- 1/4 Cup of Packed Brown Sugar
- 1/4 Cup of Soy Sauce
- 2 Table Spoons Lime Juice or 1 Lime
- 1 Table Spoon of Chinese 5 Spice Powder
- 1 Teaspoon Curry Powder
- 1 Teaspoon Ginger Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Sriracha Cha! Asian Hot Chili Sauce
- 1 Cup Water
- 1/2 Cup Balsamic Vinegar
- 2 Teaspoons Brown Sugar
- 1/3 Cup Soy Sauce
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Sriracha Cha! Asian Hot Chili Sauce
- Combine ingredients for marinade in a freezer bag. Add Chicken to the bag, seal, and shake. Place in refrigerator to marinate for at least 4 hours. – I left mine in over night.
- Preheat oven to 400*, line the baking sheet with foil and place the cooling rack on top. Lightly grease the cooling rack with cooking spray.
- Drain the marinade from chicken and pat the chicken dry. Once the chicken is dry, pour the baking powder into a new freezer bag. Place chicken in the bag, seal and shake. Make sure they are evenly coated.
- Place wings on rack and bake in oven for 40 minutes.
- Begin your sauce when your wings have been baking for 35 minutes. Combine vinegar, sugar, soy sauce and water in a skillet.
- Once the wings are done, turn the broil on for 5 minutes. Watch the wings to ensure they do not burn. You may have to let them broil a few minutes longer. Flip over and broil the other side for a few minutes until they are crispy.
- Let sauce simmer for 10 – 15 minutes or until it becomes sticky. Be careful because the sauce will thicken very quickly so you will want to avoid burning it. Add Sriracha Cha! You may add more or less to fit your taste.
- Place wings in a bowl and pour in sauce. Use a spoon or spatula to coat your wings evenly with the sauce and enjoy!
Pictures for Reference:
The wings when I first put them in.
After they were broiled, they look darker in this picture. I was a bit nervous and pulled them out early but definitely could have kept them in a few minutes longer.