Wing Wednesday: Sweet and Spicy Asian Wings

Sweet and Spicy Asian Wings, Photo Credit: Accounting for Taste

Sweet and Spicy Asian Wings, Photo Credit: Accounting for Taste

Welcome to the first edition of “Wing Wednesday!”  Brought to you by the letter “P” for Pinterest. 😉

“Wing Wednesday” is a household tradition for the beau and I.  It began when our favorite pizza delivery company started offering half-priced chicken wings on Wednesdays.  However, not happy with the quality of said chicken wings, we decided we could skip the pizza altogether and make our own amazing (and healthier) version.  It started out simple and classic: baking some wings in the oven with a little olive oil, salt, and pepper and then tossing them in some Frank’s Red Hot. Perfection.

Then the July issue of Cooking Light magazine arrived in the mail and changed the face of chicken wings as we knew it.  There were a few wing recipes in the issue, which we tried and enjoyed.  But the most interesting thing about the recipes was the method that they used to cook the wings.  Naturally, I assumed the instructions would say to bake them, because isn’t that the only option besides deep frying?  NAY, my friends.  NAY.

They STEAM the wings! STEAM them! And then at the very end sauté them for a few minutes to crisp them up.  Brilliant.

We decided that we liked the texture much better than baking the wings and have been cooking them this way ever since.  More often than not, we stick to the classic Frank’s Red Hot as our wing sauce of choice.  However, inspired by the Cooking Light wing recipes, I did a little searching on Pinterest and found some great new recipes.

Tonight I made Sweet and Spicy Asian Wings.  I found the original recipe on a website called “The Taste Tester“.  I used the recipe for the sauce but cooked the wings using the steam-and-sauté method.  I also doubled the sauce recipe when I made mine.


Recipe Source: ©Amanda Jenks, inspired by Debbie Lee
For the sauce:
  • 12 tablespoons ketchup
  • 6 tablespoons sriracha sauce
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 2 tablespoon brown sugar
  • 4 tablespoons honey
  • 1 tablespoon red pepper flakes
  • 1/2 cup minced garlic
  • 1 cup 100% apple juice
Combine all of the above ingredients in a small saucepan. Bring to a boil, then reduce to a simmer. Cook for 20 minutes stirring occasionally or until it is reduced by one half. The mixture will still be fairly thin but it will thicken a little as it cools.
For the wings:
  • 16-20 chicken wings (drumsticks, wings, or a mix of both. your preference), skin on
  • vegetable oil
  • salt & pepper
  • sesame seeds and sliced green onions for garnish (optional)
1. Add water to a Dutch oven (or other large pot) to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides.
3. Reduce heat to low and pour finished sauce over the wings and toss to coat.  Allow to cook on low for 2 or 3 minutes. Turn heat off and allow wings and sauce to sit for a few minutes.  Sauce will begin to thicken as it cools.
4. Plate chicken wings.  Spoon extra sauce on top of the wings, if desired.  Sprinkle wings with sesame seeds and sliced green onion (optional).

One thought on “Wing Wednesday: Sweet and Spicy Asian Wings

  1. Pingback: Wing Wednesday: Honey Sriracha Chicken Wings | Accounting for Taste

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