Primally Inspired Real food, Natural Remedies, Holistic Living
You guys! You have got to try this method of making perfectly crispy oven baked chicken wings. Because it’s genius.
Brilliant.
Magical.
Life-changing.
Too far? Okay, maybe life-changing is going a bit far. But in all seriousness, I will never EVER make chicken wings any other way from now on.
I saw this genius method of how to make chicken wings from America’s Test Kitchen where they decided to research how to get perfectly crispy oven baked chicken wings. Those people are brilliant, I tell you.
And I’m telling you – these babies come out of the oven like they are fried. Oh yes, it’s true. Blistered, crispy skin and everything. Mmmm hmmmm.
This method is a little weird and you may think I’ve lost my marbles, but just trust me on this and follow the directions to a T because it’s all scientifically legit. I promise that you’ll be thanking me later.
And I hope you like my recipe for Asian sesame wings. I have a thing for Asian-inspired food and flavors (see THIS amazing recipe and THIS one, too!) and these wings are finger lickin’ good. They got gobbled up at my last gathering and I was told that next time, “I better bring a double batch or else.” Enjoy!
- 3 pounds of chicken wings (about 18), cut at joints and wing tips discarded
- 2 tablespoons baking powder
- ½ teaspoon sea salt
- ⅓ cup coconut aminos or gluten-free Non-GMO soy sauce (I use THIS)
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 2 green onions, chopped
- ½ teaspoon red pepper flakes
- sesame seeds and extra green onion for serving
- Preheat oven to 250 degrees F.
- Combine baking powder and salt together in a bowl or ziplock bag.
- Pat wings dry with a paper towel.
- Toss wings in the baking powder/salt until evenly coated.
- Place the wings in a single layer on a wire rack that's on a baking sheet.
- Bake for 30 minutes on the lower-middle oven rack.
- After 30 minutes, move the wings to the upper middle rack, turn the oven heat to 425 degrees and bake for 45 minutes.
- Remove from oven and toss with sauce. Let sit a few minutes to soak in the sauce. Toss again. Top with extra green onions and sesame seeds and enjoy!
- Combine coconut aminos, balsamic vinegar, ginger, garlic, green onions and red pepper flakes in a small bowl.
Don’t forget to Pin this recipe on Pinterest!
What’s your favorite flavor chicken wings? As for me, I don’t discriminate – I like ’em all!
I’m not a fan of wings, but the recipe looks great. Can it be adapted for tenders, or thighs?
I love wings! I was just complaining the other day that I can’t get them crispy in the oven. I will have to try this out! So excited! I love me some Asian-inspired wings!
Hope you like these, Apryl!!
Just found your blog! Can’t wait to try these wings!
Hope you like them, Gail!
The wings are delicious, but I can feel the baking powder texture in my mouth when I eat them. Did I coat them too much or is that just what happens when u use baking powder. Would coconut flour work the same way?
I made this recipe with chicken thighs and it turned out great! This is a new family favorite!
Awesome!! 🙂
Did you have to modify cook temps or times at all for thighs?
I’m looking at doing these for Super Bowl Sunday. I showed the recipe to my wife and she thought it was an exceptionally long time to back at 425. Did anyone else think that?
That was my first reaction, too! But it works 🙂
I always bake wings at 450-500 for as long as it takes for them to get brown and crispy! Will try this method tomorrow!
Made these tonight for the superbowl! These came out awesome! Didnt make any changes. Nice and crispy and flavorful and juicy. Thanks for the recipe!
Makes me happy to hear, Val – thanks for the nice comment!
I made these tonight and they were incredible. My inner foodie said to add a little maple syrup for a sweet edge (added about a teaspoon ) and also because we like super hot added some more hot sauce. They were super crispy as you said. I only had tamari soy sauce to use so they were a bit salty I would adjust the salt and baking powder ratio next time to offset the soy sauce. We loved them and can’t wait to make them again! Thanks so much!
Do you think this would work on boneless chicken breast tenders?
I’m not sure, Brooke. I haven’t tried it, but I would like to!
Can you use this recipe for boneless chicken breast tenders? Sounds delicious!
They were scrumdillyicious!!..lol..I will use a little less salt next time, but will definitely make it a regular treat..crispy goodness..Thanks for all the wonderful recipes!
Yay! 🙂
I just made these and the wings turned out great, crispy and perfect but the sauce but the sauce was way too salty and not great. I used gluten free soy sauce. Any suggestions?
Oh no! Certain soy sauces can be really, really salty. Maybe that was why? 🙁 I’m so sorry!
I found this recipe looking for ideas for my hubby since he is on a very low carb/high fat diet. I am excited there is no sugar of any kind in it! I have been making them without the baking soda, and they still get crispy. I also switched green onion for cilantro. Also, my soy sauce is quite salty, so I barely dip each wing in the sauce and serve the rest on the side if someone wants to dip more.
Thank you!
Yum! Thanks for the tips, Tanya!
These wings are the definition of “umami”. Loved them.
Nice!!