Prepare to embark on a culinary adventure that will transform your ordinary chicken wings into a mouthwatering sensation of spicy, savory perfection! These Chili Oil Chicken Wings are not just a dish; they're a flavor explosion that combines the rich, bold essence of Asian cuisine with a tantalizing heat that will leave you craving more. Whether you're looking to impress dinner guests or satisfy your own spice-loving soul, this recipe promises to elevate your cooking game and deliver restaurant-quality wings right from your own kitchen.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/4 cup chili oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken wings dry with paper towels to ensure crispy skin. This helps remove excess moisture and promotes better browning.
- In a large mixing bowl, combine chili oil, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Whisk the ingredients together until well blended.
- Add chicken wings to the marinade and toss thoroughly, ensuring each wing is evenly coated. Let the wings marinate for 15-20 minutes at room temperature to absorb flavors.
- Arrange marinated wings on the prepared baking sheet, spacing them slightly apart to allow air circulation and even cooking.
- Bake in the preheated oven for 35-40 minutes, turning the wings halfway through cooking to ensure even browning and crispy skin.
- Check internal temperature of wings with a meat thermometer - it should reach 165°F (74°C) at the thickest part to ensure they are fully cooked.
- Remove from oven and let wings rest for 5 minutes. This allows juices to redistribute, keeping the meat moist.
- Optional: Garnish with chopped green onions, sesame seeds, or additional chili oil before serving.
Tips
- Pat those wings dry: The secret to crispy skin is removing excess moisture before cooking. Use paper towels to thoroughly dry the chicken wings.
- Marinate for maximum flavor: Let the wings sit in the marinade for at least 15-20 minutes to allow the spices and chili oil to fully penetrate the meat.
- Space is key: When baking, arrange wings with some space between them to ensure even cooking and crispy edges.
- Temperature matters: Always use a meat thermometer to check that wings reach 165°F (74°C) at the thickest part for safe consumption.
- Resting is crucial: Let the wings rest for 5 minutes after cooking to redistribute juices and maintain maximum moisture.
- Customize your heat: Adjust the amount of chili oil to control the spice level - more oil means more fire!
- Garnish for extra flair: Sprinkle chopped green onions or sesame seeds for added texture and visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 120mg
