Pioneer Woman Asian Chicken Wings uses chicken wings, garlic, ginger, lime, soy sauce, hoisin sauce, and more. The recipe takes 4 hours to marinate and 1 hour to bake, serving 4.
More Pioneer Woman Recipe:
- Pioneer Woman Tater Tot Chicken Casserole
- Pioneer Woman Melt In Your Mouth Chicken
- Pioneer Woman Peach Bbq Chicken
🧡 Why You’ll Love This Asian Chicken Wings Recipe:
- Rich Flavor: This dish combines tender chicken with earthy mushrooms, creating a savory blend that’s irresistible.
- One-Pan Wonder: Minimal cleanup with everything cooked in one pan, making it both convenient and delicious.
- Comfort Food: Hearty and satisfying, it’s a comforting dish that warms you up and fills you up.
❓ What Is Pioneer Woman Asian Chicken Wings Recipe?
Pioneer Woman Asian Chicken Wings are marinated in a mix of garlic, ginger, lime, brown sugar, chili garlic sauce, rice vinegar, soy sauce, hoisin sauce, and sesame oil before being baked to crispy perfection.
🍗 Pioneer Woman Asian Chicken Wings Ingredients
- 2 lbs chicken wings, tips removed and separated into drummettes and wings
- 2 cloves garlic, smashed
- 1 1/2 inch piece ginger, coarsely chopped
- 1 lime, zested and juiced
- 2 Tbsp light brown sugar, packed
- 2 Tbsp chili garlic sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 1 1/2 tsp kosher salt
- 3 Tbsp sesame oil
- sliced scallions, lime wedges, and sesame seeds for garnish
🥘 How To Make Pioneer Woman Asian Chicken Wings
- In a bowl, whisk together all the ingredients except the chicken wings and garnish.
- Put the chicken wings in a large Ziploc bag and pour the marinade over them. Seal the bag and turn it several times to coat the wings evenly.
- Refrigerate the marinated wings for at least 4 hours, but overnight for the best flavor.
- The next day, preheat your oven to 350°F (175°C). Line a baking sheet with non-stick foil.
- Arrange the wings on the prepared baking sheet and bake for 1 hour, turning them a few times to ensure even cooking and browning.
- While the wings are baking, strain the reserved marinade into a saucepan. Add 1/2 cup of water, bring to a boil, and simmer for 10 minutes. Add more water if needed to reach your desired sauce thickness.
- Sprinkle the cooked wings with sesame seeds and scallions. Serve with the sauce and lime wedges on the side.
💭 Recipe Tips
- For Crispy Wings: Use a wire rack on the baking sheet to allow air circulation around the wings, ensuring a crispy texture.
- Marinate Longer: Marinate the wings overnight for deeper flavor absorption.
- Prevent Sticking: Line the baking sheet with non-stick foil or parchment paper to prevent the wings from sticking.
🍛 What To Serve With Asian Chicken Wings?
Serve Asian chicken wings with Focaccia Bread,Chipotle Salsa,Tennessee Onions, Brown Bread, Potato Croquettes, and Goat Cheese Polenta for a well-rounded meal.
🎚 How To Store Leftovers Asian Chicken Wings?
- In the fridge: Store leftovers asian chicken wings in an airtight container for 4 days.
- In the freezer: Store leftovers asian chicken wings in a container or bag for 3 months.
🥵 How To Reheat Leftovers Asian Chicken Wings?
- In the oven: Reheat leftovers asian chicken wings for 6 minutes at 350°F.
- In the microwave: Heat leftovers asian chicken wings on high for 1-2 minutes, but wings may lose crispiness.
- On the stove: Heat leftovers asian chicken wings in a skillet over medium heat for 5 minutes, turning occasionally.
- In the air fryer: Reheat leftovers asian chicken wings for 3 minutes at 350°F for crispy results.
FAQ’S:
How Do I Ensure The Wings Are Crispy?
To ensure crispy wings, bake them on a wire rack set over a lined baking sheet. This allows air to circulate the wings and helps excess fat drip away.
Can I Use Frozen Chicken Wings For This Recipe?
Yes, you can use frozen chicken wings. Just make sure to fully thaw them before marinating. Thaw them overnight in the refrigerator or use the defrost setting on your microwave.
How Do I Avoid Wings Sticking To The Baking Sheet?
To prevent sticking, line your baking sheet with non-stick foil or parchment paper. You can also lightly oil the foil or paper to ensure the wings don’t stick.
How Do I Prevent The Wings From Becoming Too Greasy?
To avoid greasy wings, bake them on a wire rack placed over a baking sheet to let excess fat drain off. Make sure not to overcrowd the wings on the rack to allow for even cooking and fat drainage.
More Pioneer Woman Recipe:
- Pioneer Woman Bowtie Chicken Alfredo
- Pioneer Woman Chicken Tikka Masala
- Pioneer Woman Butterfly Chicken Legs
Pioneer Woman Asian Chicken Wings Nutrition Facts
- Calories: 587
- Fat: 41g
- Saturated Fat: 9g
- Cholesterol: 126mg
- Sodium: 2771mg
- Potassium: 337mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 15g
- Protein: 32g
- Calcium: 42mg
- Iron: 2mg
Pioneer Woman Asian Chicken Wings
Description
Pioneer Woman Asian Chicken Wings uses chicken wings, garlic, ginger, lime, soy sauce, hoisin sauce, and more. The recipe takes 4 hours to marinate and 1 hour to bake, serving 4.
Ingredients
Instructions
- In a bowl, whisk together all the ingredients except the chicken wings and garnish.
- Put the chicken wings in a large Ziploc bag and pour the marinade over them. Seal the bag and turn it several times to coat the wings evenly.
- Refrigerate the marinated wings for at least 4 hours, but overnight for the best flavor.
- The next day, preheat your oven to 350°F (175°C). Line a baking sheet with non-stick foil.
- Arrange the wings on the prepared baking sheet and bake for 1 hour, turning them a few times to ensure even cooking and browning.
- While the wings are baking, strain the reserved marinade into a saucepan. Add 1/2 cup of water, bring to a boil, and simmer for 10 minutes. Add more water if needed to reach your desired sauce thickness.
- Sprinkle the cooked wings with sesame seeds and scallions. Serve with the sauce and lime wedges on the side.
Notes
- For Crispy Wings: Use a wire rack on the baking sheet to allow air circulation around the wings, ensuring a crispy texture.
Marinate Longer: Marinate the wings overnight for deeper flavor absorption.
Prevent Sticking: Line the baking sheet with non-stick foil or parchment paper to prevent the wings from sticking.