These oven-baked hot wings are just as crispy as their deep–fried cousins, thanks to a super–light coating of highly seasoned flour. Bonus: no messy stove and they won’t leave your house smelling like a sports bar.
Make-Ahead Tip: The sauce can be refrigerated for up to 1 month.
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 3 pounds large chicken wings, split into wingettes and drumettes
- 1½ tablespoons canola oil
- Vegetable oil spray
Sweet Chile Dipping Sauce
- 1/4 cup water
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1½ teaspoons minced ginger
- Cilantro leaves, for serving
1. Preheat the oven to 425° and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the coriander, salt, red pepper flakes, garlic powder and flour. On a work surface, coat the chicken with the oil, rubbing to coat completely. Add the chicken to the spice blend and toss to coat thoroughly. Arrange the chicken on the baking sheet and spray with vegetable oil. Roast in the center of the oven until deeply browned and crispy, turning once or twice, about 50 minutes. Blot on paper towels to remove the excess fat.
2. Meanwhile, make the Sweet Chile Dipping Sauce: In a food processor, combine the water, apricot preserves, soy sauce, lime juice, red curry paste, fish sauce, and ginger, and puree until smooth. Transfer to a small saucepan and simmer until slightly reduced, about 5 minutes. Pour the sauce into a small dipping bowl.
3. Arrange the wings on a platter, garnish with the cilantro and serve with the sauce.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.