Recipe: Sweet Chili Garlic Wings

Sweet Chili Garlic Wings Recipe | read more at nyctalon.com

I LOVE chicken wings!!! Yes, I admit it, chicken wings are my thing. However, my favorite sort of wings – crispy and dosed in a good amount of great sauce – can be rather high in carbs. While perusing through the interweb looking for a possible alternative to frying and battering I came across a genius idea by the people over at the Serious Eats food lab where they used baking powder on their wings. By some mystical quizzical science that I am not going to pretend I can explain in this post, it turns flabby wings into deliciously crispy wings! No frying! No flour! What is not to love? I mixed the baking powder with my own proprietary seasonings that I will share below (fear not, this is not some list of 16 spices but rather a paltry 4). For those who may worry about any kind of aftertaste left by the baking powder, no worries, I’ve made these two times in the past week and there is no detectable aftertaste. Aluminum free baking powder can definitely be used as well for those with more sensitive palates.

Sweet Chili Garlic Wings Recipe | read more at nyctalon.comSweet Chili Garlic Wings Recipe | read more at nyctalon.com
I took this recipe a step further and added a spicy sweet garlic sauce to bring these wings to a whole other level. Trust me these are amazing and delicious, and best of all they’re low in carbs! You can conversely use any kind of sauce including plain ole’ hot sauce as an additional accompaniment to these beauties.

Bon Appetit’!

Sweet Chili Garlic Wings Recipe
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For the Crispy Chicken Wings
  1. 2 lbs of chicken wings separated at the joints
  2. 2 tablespoons baking powder
  3. 1 ½ teaspoons of smoked paprika
  4. 1 ½ teaspoons garlic powder
  5. 1 ½ teaspoons onion powder
  6. ½ teaspoon black pepper
  7. ½ teaspoon salt
For the Spicy Sweet Garlic Sauce
  1. 1 teaspoon sesame oil
  2. 4 cloves of garlic finely minced
  3. 6 tablespoons sugar substitute (I used Splenda)
  4. ¼ cup soy sauce
  5. 2 tablespoons white vinegar
  6. ¼ teaspoon molasses
  7. ¼ teaspoon red pepper flakes
  8. 7 ounces chicken broth (1/2 of a 14.5 oz can)
  9. 2 tablespoons water
  10. 2 tablespoons arrowroot powder
For the wings
  1. Preheat oven to 350. Line cookie sheet with aluminum foil and spray with coconut oil or Pam spray.
  2. Mix dry ingredients in a small bowl. Place wings in a large bowl and sprinkle dry mixture over wings and mix thoroughly with hands. When all wings have been coated in mixture place on prepared cookie sheet. Make sure there is room between wing pieces depending on the size of your cookie sheet you may need to use two.
  3. Place wings in oven at 350 for 15 minutes and then increase heat to 400 and cook for 35 minutes.
For the sauce
  1. Place small saucepot on low heat. Heat sesame oil and sauté minced garlic. When garlic is golden at the edges add soy sauce, white vinegar, chicken broth, molasses and red pepper flakes. When liquid begins to simmer add sugar substitute. In a small cup mix water and arrowroot powder. When the sauce begins to boil add the arrowroot water mixture and stir. Turn off sauce. This makes a lot of sauce so I usually save half, it freezes very well.
  2. Garnish with chopped cilantro and toasted sesame seeds.
  3. Enjoy!
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