Recipe by Allrecipes Allstar Marion M.
"RITZ spicy Asian chicken wings are delicious bites of sweet and spicy crowd-pleasing chicken, perfect for your Game Day party. The RITZ cracker breading adds a tasty crispy coating of buttery rich flavor that pairs splendidly with the Asian inspired sauce. Everyone wins when you serve these yummy chicken wings!"
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apple cider vinegar
serrano chile peppers, seeded and minced
grated fresh ginger
canola oil for frying
chicken wings, split and tips removed
RITZ Crackers, finely crushed
What a fantastic recipe! I changed it up and made this as a main dish for dinner. I used bone-in chicken thighs and baked them in a 425 degree F oven for 35 minutes. Spooned the sauce over top when they were done cooking. I didn't have any peppers for the sauce, so I used a healthy tsp of sambal oelek (chili paste) for spice. The sauce is just amazing! Thank you Marion@Life Tastes Good for this outstanding recipe! I will be making again and again.
My wings turned out to be a mushy, sloppy mess and left me with a mountain of dirty dishes. Based on all of the 5 star reviews, it must have been something I screwed up. Possibly my wings were too large, or the recommended amount of time in the fryer was not long enough because the skin on the wing was still mush (gross) and I was hoping for a nice crisp skin, or the sauce should not be added during baking because even with a light coating it caused the breading to become mush. Next time I will fry much longer than the recommended 1-2 minutes to crisp up the topping and the skin. I also see no need to add the sauce to the wings during bake time since you are dipping them anyway. If I did add the sauce I would add during the last 3 minutes of cook time. Like other reviewers said the chicken itself was very bland, as were the crackers, so you needed to drown it in the sauce to give it flavor. Next time I would season the chicken and the crackers crumbs with salt, pepper and garlic. The sauce was delicious, and definitely makes this recipe worth trying again!
This was so very good! I used 4 chicken cutlets instead of chicken wings! I cut the 4 cutlets into 36 strips then followed the directions as written using 2 sleeves of Ritz crackers. I baked them instead of frying. 400 degrees until cooked through...about 20 minutes. My family gobbled these up super fast! Perfect for a snack or a main course.
It was amazing, so yummy!
Oh a DEFINITE keeper! I made these for dinner and since it was just two of us I went with chicken legs. I skipped the frying because the chicken legs were pretty big in my opinion to do that - but followed the recipe to a T and instead, baked at 375 degrees until done (about 35-40 minutes). Before baking I did spray with some cooking spray. If I were to make the wings themselves I would follow the recipe. However, the legs were crispy skin (just look at the photo!) and man, the skin, that was almost the best part of the recipe (with the sauce of course!)
This was awesome! I loved the way the RITZ held up to frying...the sauce was fabulous. However, hubby said it was slightly too sweet for him. But that can easily be squared away, I thought it was fine myself. However, when serving the sauce with the chicken wings I strained the sauce of the bites of Serrano peppers and ginger due to a kid that has a gag issue...it's something that is not necessary but in my house it was. The whole recipe was just a knock out winner and believe it or not but after the wings were coated and baked, they still had a nice crunch to them. No one walked way from these babies. Will totally make again and again. Thanks Marion!
Delicous! Made exacly as written.
WOW...I served these over the weekend and after 10 min from setting these down they were wiped out. Note to self triple this recipe! Thanks Marion and RITZ.
* Percent Daily Values are based on a 2,000 calorie diet.
RITZ Spicy Asian Chicken Wings
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 599
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