Um, hello baked chicken wings! The key to getting your chicken wings nice and crisp when baked is to cook them on a rack on top of your baking sheet. If you don't have a rack you can place them directly onto the baking sheet, but add a little oil to your wings to prevent sticking.
The sauce comes together in a pinch. If you're like us and enjoy a little spice, add the chili paste. You can find it in your local grocery store in the Asian foods aisle. If you don't like spice - no worries, just leave it out! Either way, you're going to love these flavorful wings!
For a complete video of how we made and photographed these click here.
3 dozen chicken wings
3 large garlic cloves, minced
1 Tbsp freshly grated ginger (plus more if using pre-grated)
3/4 cup honey
1/4 cup rice wine vinegar
6 Tbsp soy sauce
1 cup cubed pineapple
Optional: 1 Tbsp Sambal Oelek chili sauce
1 Tbsp, plus 2 tsp flour
3 Tbsp water
1 Tbsp sesame seeds, white, black, or both
3 scallions, white and green parts chopped
Handful fresh cilantro, roughly chopped
Preheat oven to 400F. In a large bowl toss the chicken wings with salt and pepper, then place on a rack set on top of a rimmed baking sheet. Bake until dark and crunchy, about 45 minutes to 1 hour.
While the wings are baking prepare the sauce. In a medium sauce pan add garlic, ginger, honey, rice wine vinegar, soy sauce, and chili sauce if using. Bring to a boil and cook for about 6-8 minutes or until sauce begins to thicken. Stir in pineapple and reduce heat to medium.
In a small bowl create a slurry with the flour and water (this will help prevent the flour from creating lumps when added to the sauce). Whisk in the flour slurry and continue to cook until the sauce thickens, about 5 minutes. Set aside.
When the wings are done remove from oven and toss with sauce, sesame seeds, and scallions. Serve on a platter and sprinkle fresh cilantro.
Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
Vegetable oil, or a neutral oil for frying
5 thin organic chicken breasts
1 cup flour
2 cups panko bread crumbs
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 1/2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp onion powder
fresh cracked pepper
4 oz crumbled blue cheese
1/2 cup dijon mustard
1/2 cup honey
3 Tbsp mayonnaise
2 tsp apple cider vinegar
2 tsp sriracha, or more if desired
Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder.
Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well.
Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese.
For the Honey Mustard:
Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week.
This is one of our favorite weeknight dinners of all time and is in the regular rotation! Bursting with so many bold flavors it never fails to hit the spot. It’s also the perfect dish to cook for friends. Serve it with a big bowl of rice and a crisp bottle of Sauvignon Blanc. Perfect. Every. Time.
1 head butter lettuce or romaine
2 tsp sesame oil
2 medium carrots, small diced
1 small red bell pepper, small diced
1 lb ground chicken
2 large garlic cloves, minced
1 Tbsp freshly grated ginger
3 scallions, green and white parts
3 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp honey
squeeze of fresh lime (about 1 Tbsp)
Optional: 1 Tbsp sambal oelek
1 avocado, sliced
1 Tbsp chopped cilantro
4-6 mint leaves, roughly chopped
Lime wedges to serve
Optional: chopped radish for garnish
In a large skillet heat sesame oil over medium heat and add carrots and peppers. Cook for about 5 minutes. Add ground chicken, breaking up with the back of a fork, and cook until no pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek, if using.
To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, and fresh lime squeeze. Serve with rice or noodles, if desired.