Description
Crispy chicken wings steamed then baked, coated in a sweet, tangy, and spicy sesame sauce. Perfect for game day or a casual weeknight dinner.
Ingredients
Units
Scale
- 12 whole chicken wings or 24 split chicken wings
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cups (118 ml) sweet chili sauce
- 0.25 cups (60 ml) rice vinegar
- 0.25 cups (60 ml) light canned coconut milk
- 2.5 tbsp light brown sugar
- 3 tsp garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp smooth peanut butter
- 1 lime, juiced
- 0.5 tbsp soy sauce
- 1 tsp sriracha (spicy chili sauce)
- 1 tsp sesame seeds, toasted
- 0.5 cups (118 ml) fresh cilantro, chopped
- 3 green onions, diced
Instructions
- Using kitchen shears, a cleaver, or a knife, chop off the tips of the wings and discard. Separate the wings at the joint so that each whole wing is in two pieces.
- Place a large pot, filled with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
- Place the prepared wings in the steamer basket, cover the pot, then reduce the heat to medium and steam for 10 minutes.
- Remove the wings from the basket, let cool slightly, then pat very dry with paper towels. Lay out the wings in a single layer on a cooling rack, set the rack in a sheet pan (with sides) lined with paper towels, and place in the refrigerator to dry for about 1 hour.
- Preheat oven to 425°F (218°C).
- Pat any remaining liquid off of chicken wings, then season with salt and pepper.
- Remove the paper towels from the sheet pan and replace with parchment paper or foil; leave the wings on their rack with the sheet pan below.
- Roast in the middle of the oven at 425°F (218°C) for 30 minutes, turning over with tongs once.
- Take wings out of oven.
- Preheat oven to 375°F (191°C).
- In a large saucepan, combine sweet chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, lime juice, soy sauce, and sriracha, whisking to combine. Bring to a boil over medium-high heat, then let simmer for 5 minutes, whisking constantly.
- Add wings to the saucepan of warm sauce and toss to fully coat. Place the wings back on their rack with tongs, leave the sheet pan below, and bake at 375°F (191°C) for 20 minutes.
- Spoon remaining sauce from saucepan on top of the wings, and sprinkle with sesame seeds, chopped cilantro, and green onion.
Notes
- For extra crispy wings, air dry them uncovered in the refrigerator for at least 2 hours after steaming.
- To reduce the spiciness, omit the sriracha or use a milder chili sauce.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Asian
Nutrition
- Serving Size: 3 wings
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 100