Jackson Street Baked Hot Wings Recipe
A hot wings recipe with Asian spice
The Jackson Street Baked Hot Wings recipe began when I found out that buffalo wings are basically fried naked wings with a sauce of butter and Frank’s hot sauce poured on top. I really wanted to create a baked chicken “hot” wing with Asian flavors that would rival the best deep-fried versions.
After nearly four years of trial and error (and literally thousands of chicken wings cooked) I think I’ve got it. If you can, spend the extra money and buy organic whole wings — you will find they are much less fatty than regular ones. By cooking them for a long time and rendering a lot of the fat out of the skin, these wings have a super crunch factor. You can adjust the spice by adding or subtracting sambal from the sauce mix.
Molly Quirk is executive chef and owner of Sips & Bites Catering.
For the wings:
- Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl. Cover and refrigerate for 1 hour, up to overnight.
- Preheat your oven to 400 degrees and spray 2 sheet pans with baking spray.
- Line your wings skin side down on the trays, leaving space between them so they don’t steam.
- Cook in the middle of the oven for 25 minutes or until the bottoms are crispy and the fat begins to render in the pan.
- Flip them over, turn the oven up to 425 degrees and continue to cook for another 20-25 minutes until thoroughly cooked and crispy all over. Watch them closely (every 5 minutes) as there will be a lot of fat in the pan and it can burn.
For the wing sauce:
- Bring sauce ingredients to a simmer in a small sauce pan on the stovetop while your wings are baking.
- When your wings are finished cooking immediately put them into a clean big bowl and drizzle sauce over them and toss to ensure a thin, even coating.
For cilantro-lime dipping sauce:
- Put all ingredients into the bowl of a food processor and pulse to combine.
- Cover and refrigerate for up to 48 hours.