Baked Korean-Inspired Chicken Wings
These Baked Korean-Inspired Chicken Wings are a healthier way to enjoy your favourite pub food, served with a delicious cucumber salad!
- 1 cucumber, sliced thinly
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp chili garlic hot sauce
- 1/2 tsp salt
- 1.5 lb chicken wings
- 2 green onions, sliced (for garnish)
- sesame seeds (for garnish)
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp Sriracha hot sauce
- 1 tbsp honey
- 1 tsp sesame oil
Preheat oven to 450 F. Mix together chicken wing marinade and pour half of it into a Ziploc bag with wings. Let marinate for 30 minutes.
Meanwhile, slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt. Set aside.
Once wings are done marinating, place on a parchment-lined baking sheet and bake for 10 minutes per side. Once finished, switch oven to broil and broil wings for 2-3 minutes until crispy, watching closely so they don't burn.
While wings are cooking, microwave the remainder of wing sauce for 3 minutes, making sure to cover it so sauce doesn't splatter.
Toss chicken wings in wing sauce straight from the oven and garnish with green onions and sesame seeds. Serve with cucumber salad and enjoy!
For an even healthier option, make this recipe with skinless chicken wings.
Make the wing sauce in advance and store it in a mason jar for up to a week.
Try making the salad with other spiralized veggies like carrots, radishes or zucchini.
Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the oven.
Freeze the cooked wings for up to 3 months. Defrost in the fridge overnight then reheat.
Calories: 353kcal | Carbohydrates: 25g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 1397mg | Potassium: 305mg | Fiber: 1g | Sugar: 23g | Vitamin A: 287IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg