Last night for the Super Bowl Party I made some dips one of them being buffalo chicken dip and I had taken out wings for buffalo to make, so I figured since I had the buffalo dip I wanted to change things up and make Asian Wings, and I am so glad I did. they were amazing and I like them better then buffalo style. They have such a mixture of great flavors and they get nice and caramelized in the oven. Even better for you because they are not fried. Give these a try you will enjoy them!!!!
2 pounds chicken wings
3 Tablespoons coconut oil
3 scallions, sliced, separate the white and green's
2 teaspoons cornstarch
1 Tablespoon water
1 Tablespoon fresh ginger, minced
3 garlic cloves, minced
1/4 cup low sodium soy sauce
1/2 cup honey
2 limes, juiced
1 Tablespoon sesame oil
1 Tablespoons red pepper flakes,
1. Preheat oven to 350 degrees and place the chicken wings in a 13x9 inch pan and sprinkle with salt and pepper. Bake for 25 minutes.
2. In a small bowl make a slurry with the cornstarch and the water, and set aside
3. In a sauté pan, add the coconut oil, toss the ginger, garlic cloves, and the white's of the scallions and sauté on low-medium heat for about 2-3 minutes
4. In a medium bowl combine the soy sauce, honey, lime juice sesame oil and red pepper flakes, whisk together.
5. Add the soy sauce mixture to the sauté pan mixture and stir, heat for about 1 minute. Then add the cornstarch mixture and cook on low for 3-4 minutes. If it becomes to thick add about 1/4 cup of water. ( I did have to add the extra water)
6. Take off the heat. Remove chicken wings out of the oven and pour the mixture over the wings, reserving 1/4 of a cup of the sauce to pour over the wings at the end.
7. Bake the wings again for about 25-30 minutes until the wings become sticky and caramelized.
8. Remove from oven place on platter, pour remaining sauce over wings, and garnishing with green parts of the scallions..
Recipe Adapted From: Daphne Oz, From The Chew