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A pile of glazed spicy chicken wings on a black plate

Spicy Chicken Wings

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!

Course Appetizer, Main Course
Cuisine Asian
Keyword asian chicken wings, baked chicken wings, chicken appetizer, chicken wings recipe spicy, spicy chicken wings, thai chicken wings
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 32 wings
Calories 75 kcal
Author Kelly

Ingredients

  • 6 chicken wings drumettes & wingettes separated, rinsed and patted dry

Coating:

  • 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

Sauce:

  • 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

Serving Suggestions (optional):

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Remove the wings from the oven and place into a large mixing bowl. Pour the sauce over the wings and combine thoroughly.
  6. Serve with your choice of sides and sprinkle with sesame seeds if desired.

Recipe Notes

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.

Nutrition Facts
Spicy Chicken Wings
Amount Per Serving (1 chicken wing)
Calories 75 Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 5g2%
Sugar 3g3%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.