2 min Read

Spicy Asian Chicken Wings

pile of chicken wings with sesame seeds


1 5lb bag of frozen chicken wings, defrosted
1/4 cup balsamic vinegar
1/4 cup honey
1/4 sriracha hot sauce, plus extra for drizzling over the top
5-6 large garlic cloves, pressed or finely chopped
1/4 cup thinly sliced scallions
handful of toasted sesame seeds


1. Preheat oven to 350 degrees.

2. Place defrosted wings on sheet pans in a single layer. Pop into the oven and cook for 30 mins. Remove from oven and place in bowl big enough to toss them around a bit. In the meantime in a medium bowl add vinegar, honey, hot sauce and garlic mix well. Remove 1/4 cup of marinade and set aside for now.

3. Drizzle about 1/2 of remaining marinade over wings in bowl and toss well. Have your grill heated up to medium high heat, place wings on grill and cook turning often. Brush often with marinade remaining in big bowl. When wings are nicely browned and charred in spots (about 15 mins) remove to clean serving dish. Retrieve 1/4 of marinade and drizzle some over top, not too much to make them soggy though. Give them a nice little toss. Sprinkle with a liberal amount of sesame seeds and scallions. Drizzle more sriracha sauce over top.

Find more of Pamela’s gluten-free recipes at

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