The flavor of these Chicken Wings are distinctly Asian, but at the same time works really well with typical Western side dishes. My family eats these wings with salad, steamed vegetables and watermelon on the side. They are delicious. They would be great with some stir fried veggies on the side too! The longer you marinate these wings, the better. You could get away with a few hours, but I far prefer overnight. We like to barbecue these wings, which is definitely my recommendation, but they could be baked in the oven too.
Featured Ingredients
Chicken white meat is one of the most popular parts of the chicken as it is a low-carb and low-fat food. It is particularly rich in vitamin B3 (niacin), selenium, vitamin B6 (pyridoxine), coQ10, and phosphorus, plus more. Per 3.5 ounce serving, it offers 22.2 g of protein, making it a very lean, high-protein food choice.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research! All these benefits are related to its high concentration of phenolic compounds.
Asian-Inspired Chicken Wings
Ingredients
- 3 pounds chicken wings separated
- 2 tablespoons coconut oil
- 4 cloves garlic fresh
- 1 tablespoon ginger chopped fresh (or 1 teaspoon ground)
- 1 teaspoon anise seed
- 1 teaspoon fennel seed
- 1/2 cup coconut aminos (or tamari)
- 2 tablespoons honey
- 2 tablespoons vinegar (coconut or apple cider)
- 1 tablespoons fish sauce
- 2 tablespoons sesame oil
Instructions
- Place chicken wings in a large bowl (if overly wet, pat dry with paper towel).
- Heat coconut oil over medium-high heat in a small saucepan. Add ginger, garlic, anise and fennel seed and cook, stirring so that it doesn’t burn, until fragrant, about 2-3 minutes.
- Add coconut aminos, honey, vinegar, and fish sauce. Bring to a boil and simmer for 1 minute.
- Remove from heat and add sesame oil.
- Pour over chicken wings, and stir to coat. Once chicken wings have cooled enough to handle, cover and place in refrigerator to marinate overnight (up to 24 hours). Stir the wings once or twice during marinating to make sure they are evenly treated. (I really like to marinate my wings in a large re-sealable bag, because I can remove the air and lay all the wings flat so they are more evenly coated with marinade. Instead of stirring, I just flip the bag over!)
- Drain excess marinade off wings. Barbecue wings until cooked, turning once (something like 20 minutes total depending on how hot your grill is). Alternatively, you could place the wings on a baking sheet lined with parchment paper and bake at 375F for 45 minutes to 1 hour, until fully cooked (internal temperature should reach 165F).
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