These spicy baked chicken wings have transformed my game-day feasts. Each wing, crispy from the oven, soaks up a bold vinaigrette packed with garlic, ginger, and a kick from Tabasco. Trust me, one bite, and you’ll be hooked by their unbeatable flavor.
Chicken wings: The star of our dish, providing a meaty base for our flavors. If wings aren’t available, drumettes or drumsticks can be a suitable replacement. Garlic: Adds a robust, aromatic depth. If minced garlic isn’t on hand, garlic powder can be a backup, though fresh is always best. Ginger: Offers a spicy, zesty zing. Ground ginger can be a substitute, but the fresh minced variety gives a brighter flavor. Sesame oil: Infuses a nutty, rich taste. In its absence, you might use a light olive oil, though the unique sesame flavor will be missed. Soy sauce: Brings in a salty, umami character. Tamari or coconut aminos can be a great alternative, especially for those seeking gluten-free options. Rice wine vinegar: Lends a tangy note to the mix. White wine vinegar or apple cider vinegar can be used if needed. Vegetable oil: Acts as a base for our vinaigrette. Canola oil or sunflower oil are easy swaps. Hot sauce: Delivers that spicy kick. Feel free to use your favorite brand, Sriracha or another hot sauce can step in for Tabasco. Brown sugar: Balances out the heat with sweetness. Honey or maple syrup can work as a replacement. Salt & black pepper: Season the wings to perfection. Adjust according to your taste preference. Chives: They’re a fragrant garnish, adding a pop of color and mild oniony flavor. Green onions or parsley can be used as an alternative for garnish.
Bake the chicken wings for about 45 minutes to an hour, depending on how well done you want them. I wanted mine a bit crispier so I baked them for an hour. In the meantime I made the vinaigrette which of course you start with lots of garlic. Mince the garlic well then add it to a medium size bowl. To the bowl add the vegetable oil, soy sauce, sesame oil, sugar, ginger, rice wine vinegar, hot sauce and pepper. Whisk it all together and you’ll end up with this wonderful vinaigrette. This vinaigrette is so good, I could literally drink it. After an hour, you will end up with these beautiful crispy chicken wings which I place in a large enough bowl, so that I could toss the wings. Pour the vinaigrette over the wings and toss them around. You can let the wings sit in that vinaigrette until it soaks it all up. Serve these warm and decorate nicely with some chives. My husband and I loved these wings. I think they will become a staple at my house. I hope you enjoy it too.
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