Craving some finger-licking goodness? This Asian Hot Wings Recipe is the perfect blend of spicy and savory, making it the ultimate keto-friendly comfort food that’ll have everyone begging for more!
Chicken wings are a definite guilty pleasure of mine. From saucy, crispy, and salt and pepper to a variety of different flavours – you won’t ever see me turning down a chicken wing no matter where I am. I love ordering them at the pub while enjoying an ice cold beer, have designated them my true hangover cure on more than one occasion, and find them the perfect party food that everyone can enjoy.
Chicken wings are sooo easily customizable and there are zero (and I mean ZERO) limits as to what you can do with them! As a matter of fact, one of my all time favourite restaurants in Toronto is called Allstar Wings – you guessed it, they specialize in chicken wings. And we’re talkin’ over 200 flavours at that. Let’s just say that I’ve tried most of them (and just lovvvve trying to recreate them myself at home!)
So why not bring that pub experience to your own kitchen with these Asian hot wings? They’re not just easy to make; they pack a punch of flavour that will impress anyone who’s lucky enough to snag a bite. Plus, they’re low carb and keto-friendly, which means you can indulge without any guilt!
Whether you’re gearing up for a party or just chilling at home, these wings are your new best friend. They’re super tasty and crazy easy to make, so get ready to wow everyone with minimal effort. Seriously, once you try these bad boys, I just know you’ll be as hooked as I am!
INGREDIENTS FOR THIS ASIAN HOT WINGS RECIPE
All I need to do is take one simple glance at the ingredients for this Asian hot wings recipe and I can just hear the flavour calling LOUD AND CLEAR! Can you?! Let’s discuss each one in a little bit more detail down below:
FOR THE CHICKEN WINGS
- Chicken Wings: The main component of the dish, these can be whole wings or divided into drumettes and flats.
- Avocado Oil: A healthy fat choice for keto, avocado oil has a high smoke point, making it great for roasting the wings. However, you can use a different oil instead (such as avocado, coconut, or sesame) instead if you prefer.
- Salt: Enhances the natural flavours of the chicken and helps crisp up the skin.
- Pepper: Adds a mild heat and earthy flavour to the wings.
- Garlic Powder: Provides a subtle garlic flavour without the moisture that fresh garlic adds, helping to keep the wings crispy.
- Onion Powder: Adds a savory, slightly sweet flavour to complement the garlic powder.
HOT ASIAN WING SAUCE
- Soy Sauce: The base of the sauce, providing a salty, umami flavour. However, feel free to use coconut aminos or tamari instead if you prefer. They are gluten-free alternatives with a similar taste.
- Sriracha: A hot sauce that adds a spicy kick. Make sure to check labels for sugar content if you’re following a strict keto diet.
- Rice Vinegar: Adds acidity and brightness to the sauce, balancing the flavours.
- Sesame Oil: A flavourful oil that adds a rich, nutty taste, characteristic of many Asian dishes. Because of its distinct taste, I wouldn’t recommend using a different kind of oil for this recipe.
- Erythritol: Balances the heat and acidity with a touch of sweetness, using a sugar alternative that doesn’t spike blood sugar levels. You can use a different keto friendly sweetener instead (such as allulose or stevia) instead, if you prefer).
- Garlic: Adds a robust and aromatic flavour to the sauce.
- Ginger: Adds a warm, slightly spicy, and fragrant note to the sauce.
- Chili Flakes (optional): For those who love extra heat, add some chili flakes to increase the spice level.
FOR THE GARNISH
- Sesame Seeds: Adds a slight crunch and a nutty flavour, also giving a nice visual contrast to the wings.
- Green Onions: Adds a fresh, mild onion flavour and a pop of colour as a garnish.
HOW TO MAKE ASIAN HOT WINGS (KEY TIPS)
You can find full instructions for how to make this Asian hot wings recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh and good quality ingredients. Opt for good-quality soy sauce, sesame oil, and fresh ginger to enhance the overall flavour of the dish. EXTRA TIP: If you’re strictly following a keto diet, make sure your sriracha and other condiments are sugar-free and low in carbs.
- Pat the chicken wings dry with paper towels before seasoning and dry thoroughly. This helps achieve a crispy skin when baked.
- Mix the spices ahead of time. Combine all the dry spices (salt, black pepper, garlic powder, onion powder) in a small bowl before adding them to the wings. This ensures an even distribution of flavours and makes it easier to coat the wings uniformly. Make sure each wing is evenly coated with the seasoning for consistent flavour in every bite.
- Use a wire rack if you have one. Placing the wings on a wire rack set over a baking sheet allows air to circulate around the wings, ensuring they cook evenly and get crispy all over. Plus, it eliminates the need to flip the chicken wings halfway through baking.
- Don’t overcrowd the pan. Arrange the wings in a single layer with some space between them. This prevents steaming and helps the wings get crispy. Work in batches, using two baking sheets, if you have to.
- Adjust spice level to taste. The heat level can be customized by adjusting the amount of sriracha and chili flakes. Start with less if you’re sensitive to spice, and add more to taste.
- Watch the sauce. When making the sauce, stir it frequently and keep an eye on it to prevent burning. The sauce should thicken slightly but not too much, as it will coat the wings more easily when it’s a bit runny.
- For the best coating, toss the wings in the sauce while they’re still hot from the oven. This helps the sauce adhere better. Ensure each wing is nicely coated. You know what I always say – the saucier, the better!
- Garnish just before serving. Add the sesame seeds and sliced green onions right before serving to keep them fresh and crunchy.
- Serve with cooling sides. Pair these spicy Asian hot wings with a side of ranch or blue cheese dressing, along with fresh carrot and celery sticks. The creamy dressing and crunchy veggies provide a refreshing contrast to the heat, making each bite perfectly balanced.
FREQUENTLY ASKED QUESTIONS
To get the sauce to stick to the wings, there are a few key steps you can follow. First, make sure the wings are thoroughly dried before baking; excess moisture can prevent the sauce from adhering properly. Once the wings are baked and crispy, toss them in the sauce while they’re still hot, as the warmth helps the sauce coat the wings more evenly.
It’s also important that the sauce isn’t too thick; a slightly runny consistency will allow it to coat the wings better. You can even bake the sauced wings for an additional 5 minutes to help the sauce caramelize and stick. For an extra layer of flavour, you can brush on a bit more sauce just before serving.
Asian hot wings pair wonderfully with a variety of complementary sides that balance their bold flavours. Serve them with a cool, creamy dip like ranch or blue cheese to mellow out the heat and add a rich contrast. Fresh, crunchy veggies such as carrot and celery sticks provide a refreshing crunch that contrasts nicely with the spicy wings.
For a more substantial side, consider pairing them with a light Asian-inspired salad, such as one with cucumber, sesame seeds, green onions, and a spicy garlic dressing. If you’re in the mood for something heartier, a side of cauliflower rice or steamed rice offers a neutral base that soaks up any extra sauce.
When planning for chicken wings, a good rule of thumb is to allocate about 6-10 wings per person for a main dish, or 4-6 wings if they’re part of a larger spread with other appetizers. This estimate ensures everyone gets a satisfying portion, while also accounting for varying appetites and the fact that wings are often a crowd favourite. If you’re serving wings as part of a party or gathering with multiple dishes, you might want to lean towards the lower end of this range to ensure there’s enough to go around. It’s always a good idea to prepare a few extra wings just in case, as they tend to disappear quickly!
First and foremost, for best results, store leftover chicken wings in an airtight container in the refrigerator for up to 3-4 days (or freeze them for up to 3 months) make sure they are completely cooled before sealing to maintain their flavour and texture.
To reheat chicken wings and keep them moist, start by preheating your oven to 350°F (175°C). Arrange the wings on a baking sheet in a single layer, ensuring they’re not overcrowded. To prevent them from drying out, cover the wings loosely with aluminum foil. Heat them in the oven for about 10-15 minutes, or until they’re warmed through and the skin is crispy again. For an extra touch, you can toss the wings in a bit of additional sauce or a small amount of broth before reheating to add back some moisture.
MORE PUB STYLE FAVOURITES
GREEK YOGURT SPINACH AND ARTICHOKE DIP
BACON WRAPPED JALAPENO POPPERS
LOVE THIS RECIPE? PIN IT FOR LATER!
ASIAN HOT WINGS RECIPE
Ingredients
FOR THE CHICKEN WINGS
- 2 pounds Chicken Wings
- 2 tbsp Avocado Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
FOR THE HOT ASIAN WING SAUCE
- 1/4 cup Soy Sauce (or tamari or coconut aminos for gluten free)
- 1 tbsp Sriracha
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 2 tbsp Erythritol (or your preferred keto-friendly sweetener)
- 2 cloves Garlic minced
- 1 tsp Fresh Ginger grated
- 1/2 tsp Chili Flakes (optional, for extra heat)
FOR THE GARNISH
- 1 tbsp Sesame Seeds
- 2 Green Onions sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.
- Pat the chicken wings dry with paper towels to remove any excess moisture.
- In a small bowl, combine the salt, pepper, garlic powder, and onion powder.
- In a large bowl, toss the wings with avocado oil. Add the spices and toss well to ensure all of the wings are nicely coated.
- Arrange the wings in a single layer on the wire rack. Make sure they're not touching.
- Bake in the preheated oven for 40-50 minutes (turning once halfway through if not using a wire rack), until the wings are crispy and golden brown.
- While the wings are baking, combine the soy sauce, sriracha, rice vinegar, sesame oil, erythritol, minced garlic, grated ginger, and chili flakes (if using) in a small saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Once the wings are done, transfer them to a large bowl. Pour the Asian Hot Sauce over the wings and toss to coat evenly.
- Garnish with sesame seeds and sliced green onions just before serving.
Video
Notes
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
