Chili Garlic Chicken Wings Recipes

CHILI GARLIC CHICKEN WINGS

Chili Garlic Chicken Wings image

Chicken wings marinated in spicy chili garlic sauce and coconut aminos. Then cooked in the air fryer and served with marinated scallions. Keto and Whole30 friendly.

Provided by CharlotteSmythe

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1/2 tsp. Sesame seeds
1 tsp. sesame oil
2 tbsp. avocado oil
3 tbsp. Coconut aminos
3 tbsp. Spicy Harissa sauce or chili garlic sauce
1/2 tsp. salt
2 tsp grated ginger
2 lbs. chicken wings
2 scallions (finely chopped)
2 garlic cloves, finely minced
2 tsp. grated ginger
2 tsp. lime juice
1 tsp. coconut aminos
1/4 tsp. crushed red pepper flakes

Steps:

First, whisk the sesame seeds, sesame oil, avocado oil, coconut aminos, harissa, salt and ginger together in a large mixing bowl. Add the chicken and use your hands to toss it around to make sure it's well coated with the marinade. Cover the bowl and transfer it to the fridge. Let the chicken marinate for 4 hours to overnight.
Now, spray your air fryer basket with some avocado oil spray (or just rub some avocado oil on the bottom of the basket). Remove the chicken wings directly from the marinade and place them in the air fryer basket about 1/2 an inch apart in a single layer. Spray the wings with a little more avocado oil spray. Set the air fryer to "wings or chicken" at 400 degrees for 20 minutes. Let the wings cook for 10 minutes, then flip them and continue to cook for the remaining 10 minutes.
*You may need to cook them in 2 batches if your air fryer isn't large enough to cook the wings in a single layer.
While the second batch of wings cook, stir all the ingredients needed for the marinated scallions together and set them aside.
Remove the wings from the air fryer and scatter the marinated scallions on top of the wings. Serve immediately and enjoy!

SWEET CHILE GARLIC WINGS

Sweet Chile Garlic Wings image

Provided by Trisha Yearwood

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 pounds chicken wingettes and drumettes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup apricot jam
2 tablespoons light brown sugar
2 teaspoons soy sauce
1 to 2 teaspoons sriracha
3 tablespoons chopped fresh chives

Steps:

Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

SWEET CHILI-GLAZED CHICKEN WINGS

Sweet Chili-Glazed Chicken Wings image

Easy to make Sweet Chili-Glazed Chicken Wings recipe

Categories Chicken Garlic Ginger Herb Poultry Appetizer Bake Super Bowl Summer Bon Appétit Dairy Free Tree Nut Free Kosher

Yield Makes 4 First-Course or 2 Main-Course Servings

Number Of Ingredients 13

Ingredients

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

Steps:

Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

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