Chicken wings are the best. Even though they are quite messy, they are so fun to eat. I recently posted a spicy blue cheese version and those are my favorite. But now that I’ve made these, I just don’t know….these may be my new favorite. Honestly, these are so good. The wings have a spicy Asian sauce that is just so, so, so delicious. It’s a good sauce to brush on regular roasted chicken thighs, breasts, or even a whole chicken. It’s a bit on the salty side (not good for my high blood pressure), but I just can’t resist these! The sauce is just something that I can’t describe. It’s like a spicy, sweet, sticky, salty teriyaki sauce. How’s that?

I have to ask you….have you seen those people who lick their fingers or suck their fingers when eating messy foods? Then they make that awful sucky smacky sound?  You’ll want to do that with these, but NO, please don’t! It’s kinda gross. Hahahaha, ewwwwww. Just a pet peeve of mine, but hey….if that’s your thing, have at it. 🙂 If you’re a finger licker, I’m sorry if I offend you, but please don’t send me angry comments. Hahahaha.

Anyway, back to the wings. The recipe calls for black bean sauce. You really must use this in this recipe. It’s what makes this the best sauce ever. I’m sure you have seen Chicken with black bean sauce or Black bean Chicken, on the menu at a Chinese restaurant. You can find the sauce in the Asian section of your local grocery store or at any Asian market, of course. It’s a fermented black bean sauce that is very salty and has a strong flavor. It’s wonderful, trust me. Don’t wrinkle your nose and think about leaving it out. Please trust me on this.  You’re going to love this sauce.

Best Asian Chicken Wings Ever

Wings (obviously) washed and patted dry

Sauce:

1/2 cup Frank’s Red Hot Wing Sauce
1/4 cup black bean sauce
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup Sriracha Asian hot sauce
1 tsp garlic powder
1/4 cup Sambal Chili paste (use ketchup if you want a less spicy sauce)
3 Tblsp melted butter

Mix all sauce ingredients together.  Set aside.

Heat oven to 425. Line a baking sheet with foil. Spray lightly with a non stick cooking spray. Lay out the chicken wings. Bake for 20-30 minutes, depending on the size of your wings. Remove sheet from oven and dump all of the wings into a bowl and pour the sauce over the wings and give it a toss or two, to coat the wings. Place each wing back on the baking sheet. Bake for another 5 minutes or so. I turn on the broiler for a minute or two to get the sauce bubbly and caramelized. This is optional.

Remove from oven and be careful. They will be very hot. I always serve a bit of sauce on the side.