The title is a mouthful, I know, but it really just describes how these wings are. If you like spicy food and you love the sweet and spicy combo, then these wings are for you!
Lots of places fry their wings or coat them and fry which is delicious but leaves you feeling not so great. I’m seeing more places with baked wings but they’re not crispy, the skin is usually soggy and you long for the crispiness of the fried ones.
What if I were to tell you, you could get the crispy wings you long for WITHOUT frying or coating the wing? You can get crispy, light, healthy, baked wings using your ovenn. Alton Brown, that genius, has figured it out for us and this is using his method. He steams the wings first to get some of the fat out and then bakes them in a hot oven. The key here is to use a cooking rack to suspend the wings so you get crispy skin all the way around. It’s a game changer, seriously, my husband now requests these wings often.
See that skin? Perfectly brown, the fat from the chicken has melted off leaving lean chicken without feeling greasy. If I could make this into a GIF with sound, I would. These bad boys come out sounding like a bowl of rice crispies when you pour milk over them.
You could certainly go traditional with a buffalo wing sauce or your favorite sauce but I’m going to share with you my Thai inspired sauce.
This one uses Sambal Oelek. If you don’t have that you could use red pepper flakes but I HIGHLY recommend getting this stuff, it uses cooked chilies so you don’t get the hard seeds from dried pepper flakes. This is about a medium spice level so you can adjust accordingly.
Makes 2 dozen wings
For the chicken
- 2lbs chicken wings or 2 packages (12 wings)
- paper towels
- large cooling rack
- large cookie sheet
For the sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons lime juice, zest of 1/2 lime*
- 1/2 teaspoon fish sauce
- 1 teaspoon minced fresh ginger (1 large coin)
- 1 teaspoon minced garlic (1 medium clove)
- 3 tablespoons corn syrup (or honey)
- 2 tablespoons Sambal Oelek*
- 2 teaspoons Siracha
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons corn starch**
- 1 1/2 tablespoons water
- Separate the wings from drumettes by cutting at the joints, chop off wing tips.
- Line a large cookie sheet with foil. Place paper towels on top along with large cooling rack.
- Bring a medium sized pot with 1 inch of water to a boil on medium heat.Using a steam basket, place wings inside and steam for 10 minutes. Place wings on cooling rack and repeat with remaining chicken.
- Place chicken on rack and place in fridge for 1 hour.
- Prepare the sauce: Place soy sauce, sesame oil, lime juice, fish sauce, ginger, garlic, corn syrup, Sambal Oelek, Siracha and brown sugar into a small sauce pan. Bring to simmer on medium heat.
- Mix corn starch and water to make a slurry, whisk into sauce mixture and cook until thickened. Set aside to cool.
- Preheat oven to 425 degrees. Remove paper towels and place chicken in oven on cooling rack, fat side up for 30-40 min or until skin is crispy and golden brown.
- Let wings cool slightly then toss with sauce.