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These lightened up Asian wings in peanut sauce will knock your socks off. Baked in the oven using a few special techniques, the skin comes out crispy, just like fried wings!
I’ve been trying to eat a bit healthier lately, but I really struggle with it. I’m one of those people whose mouth starts watering when I think about food I love. I get crazy hungry, and have this weird physical reaction to my cravings, then I eat all the things! Does this happen to anyone else?
We have a ridiculously yummy wings restaurant by our house that I’m avoiding like the plague. Their wings are deep fried, of course, and the sauces and rubs are dynamite. It’s super hard to turn down, plus they have some of the creamiest, dreamiest mac and cheese I’ve eaten. Our new house is in the middle of chain restaurant hell, so these little family-owned wings joint is our go-to. But everything there is unhealthy. Everything!
When I saw a Recipe Tin Eat’s recommendation on how to make truly crispy chicken wings in the oven, I jumped all over it! This method has you coating the wings in baking soda to help dry out the skin, then baking the wings on a rack. I use a rack when baking my bacon as well, to make sure it gets crisp. You start the wings at a super low temperature, and then crank the temperature up about halfway through. I’m always a skeptic for wild claims I see on the internet, but this method truly worked! I could hardly tell they weren’t fried, and the skin was perfectly crispy.
I love a good peanut sauce on just about anything, but it’s super special on these wings and much easier to make than you’d think. If you’re low-carbing it, feel free to substitute Splenda instead of sugar and consider serving it with this awesome Cilantro Lime Slaw for a very healthy and inexpensive dinner.
For the wings
For the sauce