Oven Baked Asian Chicken Wings

I’m watching what I eat, so even though Superbowl Sunday is a “cheat day” for me, I still like to make things a little on the lighter side when I can control it. So when I saw Daphne Oz make these “Knock your socks off” baked asian wings on the Chew the other day, I knew I had to give it a shot.

I went ahead and lightened it up a bit further by using agave nectar. Here is my version:

5.0 from 1 reviews

Oven Baked Asian Chicken Wings

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Baked sweet asian wings

Author: Heather @ GirlGoneMom.com

Recipe type: Appetizer

Cuisine: Asian

Serves: 6

Ingredients

• 2 t Cornstarch
• 1 T water
• 3 Cloves minced Garlic
• 3 Scallions, chopped (whites and greens separated)
• ½ c Agave nectar
• 1 T Sesame Oil
• 2 lb Frozen chicken wings and/or drumettes
• 2 T Coconut Oil
• 1 t Powdered ginger (or 1 T grated fresh Ginger if you have it)
• ¼ c Low sodium Soy Sauce
• Juice of 2 Limes
• 2 T Chili Flakes

Instructions

1. Preheat oven to 350 degrees.
2. Place frozen chicken in a 9x13 dish, season with salt and pepper. Bake 20 minutes.
3. Meanwhile, make a slurry by mixing cornstarch with a tablespoon of water and set aside.
4. Heat coconut oil in a pan and saute garlic and scallion whites for 30 seconds.
5. Add soy sauce, sesame oil, lime juice, agave and chili flakes.
6. Whisk in the cornstarch slurry and bring to a boil
7. Reduce heat to low and cook for 3-4 minutes until the sauce has thickened.
8. Remove from heat and let the sauce cool.
9. Remove chicken from oven and drain the liquid from the pan. Pour 75% of the sauce over the chicken and bake for another 20 minutes.
10. Remove chicken from the oven, drizzle with remaining sauce and sprinkle scallion greens.

3.2.2885

These were such a hit! I’m going to make them every year as an alternative to traditional wings.

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