Spicy Chinese Chicken Wings Recipe

Chicken wings: Separated into drumettes and flats, these are the main protein for the dish.

Soy sauce: Adds a salty, umami flavor to the marinade.

Hoisin sauce: Provides a sweet and savory element to the wings.

Sriracha: Brings the heat and spice to the recipe.

Honey: Balances the spiciness with a touch of sweetness.

Garlic: Minced to infuse the wings with a robust flavor.

Ginger: Grated to add a fresh, zesty kick.

Sesame oil: Adds a nutty, aromatic quality to the marinade.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

When preparing chicken wings, ensure they are patted dry with paper towels before marinating. This helps the sauce adhere better and results in a crispier texture when baked. Additionally, for an extra layer of flavor, consider marinating the wings for at least 30 minutes or even overnight in the refrigerator. This allows the garlic, ginger, and other seasonings to penetrate the meat more deeply, enhancing the overall taste.

• Chicken wings - Substitute with chicken drumsticks: Chicken drumsticks have a similar texture and can absorb the marinade well.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• Hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy profile, making it a good alternative.

• Sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and garlic flavor.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can caramelize well during cooking.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity.

• Ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, but use less since it is more concentrated.

• Sesame oil - Substitute with olive oil: Olive oil can be used, though it lacks the nutty flavor of sesame oil.

• Salt - Substitute with sea salt: Sea salt can be used in place of regular salt and provides a slightly different mineral content.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the chicken wings to cool completely at room temperature before storing. This helps prevent condensation, which can make the wings soggy.
• Transfer the cooled wings to an airtight container or a resealable plastic bag. If using a container, ensure it is sealed tightly to maintain freshness.
• For added protection, you can wrap the wings individually in aluminum foil or plastic wrap before placing them in the container or bag.
• Store the wings in the refrigerator if you plan to consume them within 3-4 days. Make sure the temperature of your fridge is set to 40°F (4°C) or below.
• For longer storage, place the wings in the freezer. They can be frozen for up to 3 months. Label the container or bag with the date to keep track of their storage time.
• When ready to reheat, thaw frozen wings in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the wings.
• Reheat the wings in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy. You can also use an air fryer for a quicker reheating process.
• If you prefer, you can reheat the wings in a microwave, but this method may result in less crispy wings. Place them on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat in short intervals until warmed through.
• To refresh the wings' crispiness, you can broil them for a couple of minutes after reheating. Keep a close eye to prevent burning.
• Serve the reheated wings with your favorite dipping sauce or garnish with fresh scallions or sesame seeds for an extra touch of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken wings on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until the wings are heated through and crispy.
  5. For extra crispiness, remove the foil during the last 5 minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even heating.
  5. Remove the lid during the last 2 minutes to allow the wings to crisp up.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue to heat in 30-second intervals until hot.
  5. Note: This method may not retain the crispiness of the wings.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill grates.
  3. Grill for about 5-7 minutes, turning occasionally to ensure even heating.
  4. Keep an eye on the wings to prevent burning and to achieve a nice char.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken wings on a toaster oven tray lined with parchment paper.
  3. Heat for 10-15 minutes, turning halfway through to ensure even heating.
  4. For extra crispiness, use the broil setting for the last 2-3 minutes.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the soy sauce, hoisin sauce, sriracha, honey, minced garlic, grated ginger, sesame oil, salt, and black pepper with the chicken wings.

• Baking sheet: Used to place the chicken wings on for baking.

• Parchment paper: Lined on the baking sheet to prevent the wings from sticking and to make cleanup easier.

• Measuring spoons: Used to measure out the soy sauce, hoisin sauce, sriracha, honey, sesame oil, salt, and black pepper.

• Garlic press: Used to mince the garlic cloves.

• Grater: Used to grate the ginger.

• Tongs: Used to turn the chicken wings halfway through baking to ensure even cooking.

• Knife: Used to separate the chicken wings into drumettes and flats if not already done.

• Cutting board: Used as a surface to separate the chicken wings.

Marinate ahead: Prepare the marinade the night before and let the chicken wings soak overnight for deeper flavor and less prep time on cooking day.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Line your baking sheet: Use parchment paper or aluminum foil to line your baking sheet for easy cleanup.

Preheat the oven: Start preheating your oven while you prepare the wings to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.