ASIAN STYLE BUFFALO WINGS

By   January 12, 2015

Buffalo wings are among my family’s favorite finger foods. My hubby and kids can munch on these non-stop. I used to buy fully cooked wings in a big bag, pop them in the oven to reheat, and served it to my family as a treat on weekends or on “lazy” days. That was until I realized that the store bought buffalo sauce has way too long list of mystery ingredients that I no longer wanted to feed to my family. And considering that homemade sauce takes 5 minutes to whip, and the wings take 45 minutes to bake, that compares to the amount of time of reheating the store-bought fully cooked frozen wings, makes these little guys priceless. Plus, the sauce that I discovered, is a skinny version of traditional Asian style Buffalo wing sauce, and is also perfect with grilled ribs and chicken.

Asian Style Buffalo Wings (14 of 17)

Ingredients for Buffalo Sauce:

  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon hot sauce
  • 2 tablespoons honey
  • 1 orange, peeled
  • 1 inch-long fresh ginger
  • 2-3 garlic cloves
  • 1 teaspoon orange zest (optional)

Asian Style Buffalo Wings (1 of 17)

Place all ingredients into the blender in the order listed. Blend for 45 seconds on high speed until smooth.

Asian Style Buffalo Wings (2 of 17) Asian Style Buffalo Wings (3 of 17)

Ingredients for Chicken Wings

  • 3 lb chicken wings
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 1/3 cup Buffalo sauce

Asian Style Buffalo Wings (4 of 17)

Preheat oven to 425 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray. I use coconut oil spray. Place the chicken in a large bowl. Season chicken wings with salt and pepper, toss to coat evenly. Add olive oil, and toss again. Now add 1/3 cup of Buffalo sauce to the chicken wings, and toss to coat once again.

Asian Style Buffalo Wings (5 of 17) Asian Style Buffalo Wings (6 of 17)

Transfer the pieces to the baking sheet in a single layer.

Asian Style Buffalo Wings (8 of 17)

Bake for 20 minutes. Turn chicken and bake 20 minutes more.

Asian Style Buffalo Wings (9 of 17)

Pour Buffalo sauce over the chicken tossing to coat. Return to the oven, and broil for additional 5 minutes.

Asian Style Buffalo Wings (10 of 17)

Serve warm. Enjoy!

Asian Style Buffalo Wings (12 of 17)

Asian Style Buffalo Wings (15 of 17)

ASIAN STYLE BUFFALO WINGS

  • Servings: 8
  • Difficulty: easy
  • Print
Asian Style Buffalo Wings (14 of 17)

By: VerasCooking.com

Ingredients for Buffalo Sauce:

  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon hot sauce
  • 2 tablespoons honey
  • 1 orange, peeled
  • 1 inch-long fresh ginger
  • 2-3 garlic cloves
  • 1 teaspoon orange zest (optional)

Ingredients for Chicken Wings

  • 3 lb chicken wings
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 1/3 cup Buffalo sauce

Instructions:

  1. Place all ingredients into the blender in the order listed. Blend for 45 seconds on high speed until smooth.
  2. Preheat oven to 425 degrees F. Line a baking sheet with foil, spray with non-stick cooking spray. I use coconut oil spray.
  3. Place the chicken in a large bowl. Season chicken wings with salt and pepper, toss to coat evenly. Add olive oil, and toss again. Now add 1/3 cup of Buffalo sauce to the chicken wings, and toss to coat once again.
  4. Transfer the pieces to the baking sheet in a single layer.
  5. Bake for 20 minutes. Turn chicken and bake 20 minutes more.
  6. Pour Buffalo sauce over the chicken tossing to coat. Return to the oven, and broil for additional 5 minutes.
  7. Serve warm.

Enjoy!

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