Crispy Asian Chicken Wings
Here’s a simple recipe for a game day snack that anyone can do. Oven baked chicken wings so crispy you’d swear they were deep fried. At Green Apple we make our own Korean BBQ Sauce, but for this recipe we’re using Annie Chun’s Korean Sweet & Spicy Sauce (available at most major grocery stores). Switch it up and make this a gluten-free dish everyone can enjoy by using your favorite gluten-free sauce (base recipe is GF).
- 6 – 8 whole chicken drumettes
- ½ cup rice flour
- 1 tbsp cornstarch
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- Sesame seeds
- Fresh Cilantro
- Olive oil or canola oil spray
1. Preheat oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper and lightly coat with oil spray. Set it aside. 3. In a shallow bowl combine, rice flour, cornstarch, garlic powder, salt and pepper. Mix well. Coat each drumette with the flour mixture. Dust off any excess flour and arrange on the prepared baking sheet. Make sure each piece is not touching each other. 4. Generously mist the coated chicken with oil spray. Bake for 30 – 45 minutes until the chicken has a golden brown color and has reached an internal temperature of 165 degrees. 5. Take out of the oven and let it rest for a few minutes, toss with sauce, and garnish with sesame seeds and fresh cilantro.