Recipe by lin_honeybear
"These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries)."
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chili garlic sauce
This is a simple and fuss-free way of cooking chicken wings. All the marinating ingredients can be found in most kitchens. The result is very tasty too! I substituted white wine for the rice wine and used 2-3 tablespoons of soy sauce instead of half a cup. I also used a little corn starch to thicken the gravy at the end.
I tried this and I would suggest using low sodium all natural soy sauce. I used regular Kikkoman soy sauce and the result was way too salty without many other flavor notes other than soy sauce. Perhaps substituting half of the soy sauce with a fruit juice...
These were fantastic! They have a really good, kind of tangy flavor. I had to make a few changes. First, I used tenderloins instead of wings, because that’s what I had on hand. I also omitted the sesame oil (allergies) and used Tabasco® Garlic Pepper Sauce (that’s probably not the same sauce used in the recipe). I reduced the sauce before I put it on the chicken. I put the chicken in a foil-lined pan, covered it with the sauce, and baked for 25 minutes. It turned out very juicy and delightful. An excellent recipe!
I was looking for an Asian inspired recipe for wings, and chose this because I had all the ingredients on hand. I decided to change the preparation mainly because I think marinating provides a deeper flavor. I started with almost 3 pounds of wings(tips removed) and placed them in zip-lock bag. I mixed the sauce ingredients in the amounts stated (plenty) and mixed into the wings. Refrigerated overnite. Preheat oven to 425. Cover shallow baking pan with foil and coat with cooking spray. Drain marinade and pat wings dry. Arrange on baking sheets and place in hot oven for 20-25 min. turning half-way through. I then basted wings with 1/2 C. (or as needed)bottled BBQ sauce with 1-2 T. of chili-garlic sauce mixed in. Back into oven for 5 min or until brown and gooey. They were delicious and clean-up was effortless!
This was way too salty! I ended up omitting the soy sauce and substituting honey instead. It turned out great.
These were really very good. A nice change from buffalo wings. Mild spice level. Thanks for the post.
This was easy to make & my family loved it! I didn't have chili garlic sauce. Instead, I used a little chili paste, red pepper flakes & garlic powder because that is what I had. I used only two tbls. of lite soy sauce & a splash of fish sauce & ground ginger. I made these few changes based on the previous reviews which I ALWAYS read first. This can be made as hot as you'd like. I served it with rice on the side. Delicious!
This tasted great, but it was too salty, and I used half the recommended LOW SODIUM soy sauce. Next time I'm using only a few tablespoons of the soy sauce, more rice vinegar (I didn't have rice wine) and a little less chili garlic sauce. But, even without these changes the it was still tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chinese Chicken Wings
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 702
** Calories from Fat: 388
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