Get ready to savor the irresistible appeal of these Spicy Chicken Wings, featuring almond flour, honey, and zesty chili sauce. Your taste buds are in for a fiery treat with these Thai-inspired chicken wings!
Updated October 2023
Crispy and Spicy Chicken Wings Recipe
If you’re on the hunt for the ultimate game day snack or a mouthwatering appetizer, look no further. These crispy and Spicy Chicken Wings are bound to take your taste buds on a flavorful journey. Baked until crispy and coated in a sticky and flavorful Asian-inspired sauce, these wings are a perfect balance of crispy, tender, and just the right amount of spiciness.
Whether you’re serving them up as a party snack or enjoying them as a family meal, these spicy Thai chicken wings are bound to be a hit. Not only are these wings full of delicious flavor, but they’re also customizable to suit various dietary needs. And the best part is, whether you’re gluten-free, dairy-free or looking for a lower-sugar option, this crispy chicken wing recipe has you in mind.
Ingredients You’ll Need
Here’s a breakdown of the ingredients and why they are used:
- 6 chicken wings, drumettes & wingettes separated: These are the star of the show, providing succulent and juicy meat for your wings.
Coating:
- Superfine blanched almond flour: Creates a gluten-free, low-carb coating for that perfect crunch. Feel free to substitute with gluten-free oat flour, gluten-free 1-to-1 baking flour, or all-purpose flour if you prefer.
- Sea salt: Enhances the flavor of the coating.
- Black pepper: Adds a subtle kick of heat.
- Coconut aminos: Infuses a delightful umami flavor while keeping the recipe gluten-free. You can substitute with gluten-free tamari or low-sodium soy sauce if gluten isn’t a concern.
Sauce:
- Garlic: Provides a fragrant and savory aroma.
- Honey: Adds a touch of sweetness to balance out the heat. You can also use vegan honey, maple syrup, sugar-free maple syrup or allulose for a lower-sugar / lower carb / keto option. Omit to make this recipe Whole30 friendly.
- Coconut vinegar or rice vinegar: Offers a tangy contrast to the heat and sweetness.
- Mirin (optional): For a subtle sweetness and depth of flavor. You can omit this if you don’t have it on hand.
- Fish sauce or vegan fysh sauce: Gives an authentic umami kick.
- Chili garlic sauce: Infuses the wings with that signature spiciness. Feel free to substitute with your preferred hot sauce of choice. Use a compliant hot sauce for Whole30.
- Lime juice: Adds a zesty and refreshing twist.
- Arrowroot starch: Thickens the sauce to perfection. You can also substitute with tapioca starch or corn starch if you’re not concerned about corn-free options.
Instructions: How to make Spicy Chicken Wings
Here’s a brief summary of the steps to make these delicious chicken wings:
- Marinate Chicken: Combine chicken with sea salt, black pepper, coconut aminos, and your choice of flour. Marinate in the fridge for at least 30 minutes, or longer for extra flavor.
- Preheat Oven: Set your oven to 400 degrees F and place the wings on a baking sheet lined with parchment paper or aluminum foil.
- Bake Wings: Bake the wings for 30 minutes, flipping them halfway through, until they’re crispy and golden.
- Prepare Sauce: While the wings bake, prepare the sauce by simmering honey, vinegar, mirin, fish sauce, chili sauce, garlic, and lime juice in a saucepan.
- Thicken Sauce: Stir in the starch mixture and cook for 2-3 minutes until the sauce thickens. Adjust seasonings to taste.
- Coat Wings: Remove the wings from the oven, transfer them to a mixing bowl, and pour the sauce over them. Ensure they’re evenly coated.
- Serve: Plate the wings with your favorite sides and garnish with sesame seeds if desired.
Tips for Success
- Marinating: Take your time to marinate the chicken with sea salt, black pepper, coconut aminos, and your choice of flour. The longer, the better for more flavorful wings.
- Crispy Perfection: To achieve that crispy texture, bake the wings at 400 degrees F, flipping them halfway through the cooking process.
- Perfect the Sauce: When preparing the sauce, ensure it’s simmered just right and thickened with the starch mixture. Adjust the seasonings to suit your taste.
Serving Suggestions
Enjoy your crispy and spicy Thai chicken wings with your choice of sides. Whether it’s a refreshing cucumber salad, coleslaw, or some crispy zucchini fries, you can’t go wrong. Finish off your dish by sprinkling some sesame seeds for that extra touch of flavor and presentation.
Variations and Substitutions
Feel free to customize this recipe to your liking:
- Dietary Needs: If you’re not gluten-free, opt for all-purpose flour. If you’re looking for a lower-sugar option, choose sugar-free maple syrup or allulose.
- Heat Level: Adjust the spiciness by choosing a milder or hotter chili sauce according to your preference.
- Vegan/Vegetarian: Swap the chicken for your favorite plant-based chicken alternative for a vegan twist.
- Allergic Reactions: If you have allergies or dietary restrictions, always make suitable substitutions to keep the dish safe and delicious.
Storage and Freezer Instructions
If you find yourself with leftovers, these wings can be stored in an airtight container in the refrigerator for a few days.
To reheat, you can use an oven or air fryer to restore their crispy texture.
To freeze, make sure the wings are fully cooled before placing them in a freezer-safe container. They can be frozen for up to three months.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of flour for the coating?
A1: Yes, you can! Feel free to use gluten-free oat flour, gluten-free 1-to-1 baking flour, or all-purpose flour as a substitute for almond flour.
Q2: What if I’m not gluten-free?
A2: If you’re not following a gluten-free diet, you can use all-purpose flour for the coating without any issues.
Q3: Can I adjust the level of spiciness in the sauce?
A3: Absolutely! You can modify the spiciness by choosing a milder or hotter chili sauce according to your taste.
Q4: Are there any vegan options for this recipe?
A4: To make this recipe vegan, you can replace the chicken with your favorite plant-based chicken alternative.
Q5: What are the key ingredients for the sauce?
A5: The sauce includes honey (or a sugar-free alternative), vinegar (coconut or rice), mirin (optional), fish sauce (or vegan alternative), chili garlic sauce (or your preferred hot sauce), garlic, lime juice, and arrowroot starch (or substitutes like tapioca starch or corn starch if not corn-free).
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Get ready to savor the irresistible appeal of these Spicy Chicken Wings, featuring almond flour, honey, and zesty chili sauce. Your taste buds are in for a fiery treat with these Thai-inspired chicken wings!
- 6 chicken wings drumettes & wingettes separated, rinsed and patted dry
- 1/2 cup superfine blanched almond flour , you can also sub with gluten-free fine oat flour or gluten-free 1-to-1 baking flour. All purpose will work too if you're not gluten-free
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon coconut aminos , you can also sub with gluten-free tamari or low sodium soy sauce if you're not gluten-free
- 2 cloves garlic minced
- 1/3 cup honey , you can also use vegan honey, maple syrup, sugar-free maple syrup or allulose for a lower-sugar / lower carb / keto option. Omit sweetener to make this recipe Whole30 friendly.
- 1/4 cup coconut vinegar , or rice vinegar
- 2 tablespoons Mirin , omit if you don't have this
- 1 tablespoons fish sauce , you can also sub with vegan fysh sauce if preferred.
- 1 tablespoon chili garlic sauce , you can also sub with (Whole30 compliant) hot sauce of choice
- 1/2 tablespoon lime juice
- 1 tbsp arrowroot starch , whisked together in 1/8 cup of water, you can also sub with tapioca starch or corn starch if you're not corn-free
- Marinate the chicken with sea salt, black pepper, coconut aminos and flour. Mix well in a bowl and set aside in the fridge for at least 30 minutes (2-3 hours for more flavor) or overnight (if making ahead).
- Preheat the oven to 400 degrees F and place wings on a baking sheet lined with parchment paper or aluminum foil. Bake the chicken for 30 minutes, or until crispy and golden - flipping halfway through.
- While the wings are baking, mix the honey, vinegar, mirin, fish sauce, chili sauce, garlic and lime juice in a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes.
- Stir in the starch mixture and continue to cook for 2-3 minutes until sauce thickens adding in more water if the sauce is too thick. Adjust seasonings to taste. Remove from heat and set aside until wings are done.
- Remove the wings from the oven and place into a large mixing bowl. Pour the sauce over the wings and combine thoroughly.
- Serve with your choice of sides and sprinkle with sesame seeds if desired.
How to store:
Store leftover wings in an airtight container in the refrigerator for a few days.
To reheat, you can use an oven or air fryer to restore their crispy texture.
How to freeze: Make sure the wings are fully cooled before placing them in a freezer-safe container. They can be frozen for up to three months.
Joie -
Yum, these were so delicious!
Katrina -
Yum, these wings were so crispy and seriously good!