Servings: 8 servings
Calories: 405kcal
Ingredients
Chicken Wings
- 4 lbs chicken wings I used precut party wings
- 2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon Chinese Five Spice
- 1 tsp granulated garlic
- 1 teaspoon granulated onion
Peanut Ginger Dipping Sauce
- ⅓ cup sweet chili sauce
- 3 tablespoon peanut butter
- 2 tablespoon Tamari or soy sauce
- 2 tablespoon sesame oil
- 1 cloves garlic, grated
- 1 tablespoon ginger, grated
- juice of ½ lime
Sweet Chili Sesame Sauce
- ¼ cup sweet chili sauce
- 2 tablespoon Tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 cloves garlic, grated
- 1 tbsp honey optional
- jalapenos, chopped optional
Instructions
Chicken Wings
- Pat the wings completely dry with paper towels to remove excess moisture — this is key for crispy skin.
- Season the wings with Chinese five spice, baking powder, granulated garlic, granulated onion, and kosher salt. Toss well to coat evenly.
- Arrange on a baking rack set over a sheet pan, making sure the wings are not touching.
- Bake at 425°F, turning every 20 minutes, until the skin is golden and crisp and the chicken is cooked through — about 50–60 minutes.
Peanut Ginger Sauce
- Whisk together the sweet chili sauce, peanut butter, tamari, sesame oil, garlic, ginger, and lime juice until smooth and fully combined.
Sweet Chili Sesame Sauce
- Whisk the sweet chili sauce, tamari, rice vinegar, sesame oil, and garlic until combined.
- Taste and adjust — add honey for more sweetness or chopped jalapeños for a little heat.
- Serve with the crispy wings and finish with green onions and chopped peanuts if desired.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 13g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1413mg | Potassium: 265mg | Fiber: 1g | Sugar: 10g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 2mg
Tried this recipe?Let us know how it was!