My Crispy Chicken Wings
Try this My Crispy Chicken Wings recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 1/2 tsp salt
- 2 tbsp rice vinegar
- 1 tsp white pepper
- 1 large shallot
- 1 tbsp toasted sesame oil
- 6 garlic cloves
- 1 1/2 lbs chicken wings
- white sesame seeds (optional)
- 1 thumb size fresh ginger
- 1 red fresno chili pepper remove seeds
- half pear
- 1/3 cup coconut aminos
- 2 - 2 1/2 tbsp fish sauce
- 1/2 lime juice
- half roasted red bell pepper
- 1 red fresno chili remove seeds
- 2 small garlic cloves
- 1- inch fresh ginger
- 2-3 tbsp chicken broth
- Carbohydrate 3.23900333347484 g
- Cholesterol 130.9747968375 mg
- Fat 33.9668997387363 g
- Fiber 0.267333327611287 g
- Protein 31.743805532875 g
- Saturated Fat 8.59026848461131 g
- Serving Size 1 1 serving (196g)
- Sodium 126.400577954927 mg
- Sugar 2.97167000586356 g
- Trans Fat 3.28500659539423 g
- Calories 453 calories
Pat dry chicken wings. Blend “Marinade Group A†in a food processor until smooth. Pour the mixture with “Marinade Group B†over chicken wings. Coat the marinade evenly over the wings and store in the fridge overnight to absorb the flavor.Preheat oven to 420/430 F. Drip off the marinade. Place wings on a baking rack with a large sheet pan underneath.Bake 1st side for 20 mins. Flip and bake for another 20 mins. Turn oven to boil for 2 additional minutes to make the skin crispy.Sprinkle with sesame seeds (optional). Serve hot with my homemade chili dipping sauce.
