Chinese Chicken Wings
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¾ cup All-Purpose Stir-Fry Sauce
- 1 tablespoon Whole30 Sriracha
- 3 pounds chicken wings cut into drumettes and flats
- 1 tablespoon toasted sesame seeds optional
- 2 scallions thinly sliced (optional)
Method
- In a liquid measuring cup, whisk together the All-Purpose Stir-Fry Sauce and Whole30 Sriracha.
- In a large bowl, toss the chicken wings with ½ cup of sauce. Reserve the remaining ¼ cup of sauce—you’ll use it to toss with the cooked wings at the end.
- Heat your oven to 400°F convection or 425°F non-convection with the rack in the middle position. While the oven heats up, place the chicken wings in a single layer on a wire rack on top of a foil- or parchment-lined rimmed baking sheet.
- Roast the chicken wings for 20 minutes and then flip the wings over and cook for another 15 to 20 minutes or until the chicken is browned and the flat bones are a little wiggly. Make sure the wings don’t get too dark!
- Toss the baked Chinese Chicken Wings in a bowl with the reserved ¼ cup of sauce. Sprinkle on toasted sesame seeds and scallions, if desired. Serve immediately.