Asian Chicken Wings & Vegetable Stir Fry

How could something so dull and tiny as a chicken wing taste so good? I’m going to guess it’s the sauce. I’ve tried a lot of different chicken wings over the years and have definitely decided on what I don’t like. I don’t like them dry or dredged and deep-fried. I crave a gooey, spicy, baked or barbecued wing, one that isn’t fatty and underdone. One with depth and flavor and a texture that isn’t like eating beef jerky. There are so many different flavors that you can marry with a chicken wing. This time I decided to give them an Asian flair and serve them alongside vegetable stir fry. They had layers of sweet and spicy flavors, a bit of tang from the fresh ginger and the texture was perfect. They paired wonderfully with the vegetable stir fry and rice.

2 Packages of Party Wings (About 2-2/12 pounds)

Marinade & Basting Sauce

1 Bottle GF BBQ Sauce (I used Sweet Baby Ray’s Honey Chipotle)

1/2 Cup Rice Vinegar

1/2 Cup GF Tamari Sauce (Gluten Free Soy Sauce)

2 Tbsp. Sriracha Hot Chili Sauce (Three if you like it hot)

2 Tbsp. Chopped Garlic

1 Tbsp. Grated Ginger

3/4 tsp. Dark Sesame Oil

3 Green Onions, chopped

Place all ingredients in a medium bowl, whisk until thoroughly combined. Reserve 1 cup for basting. Place chicken wings in sauce bowl and stir until completely coated. Refrigerate for at least 2 hours.

While chicken is marinating, prepare the vegetables for the stir fry.

Vegetable Stir Fry

1 Cup Carrots, sliced on the diagonal

1 Cup Broccoli, sliced small

1/2 Cup Red Bell Pepper, sliced thinly

1 Can Sliced Chestnuts

1 Can Bamboo Shoots

1/4 Red Onion, sliced thinly

2 Tbsp. Garlic, minced

1 Tbsp. Ginger, finely diced

About 1/4 Cup GF Tamari Sauce

About 1/4 Cup GF Teriyaki Sauce

Once vegetables are cut and ready to go, set aside until you place the chicken in the oven.

Pre-heat oven to 350 degrees and make the rice according to package directions (I use Texmati rice, which takes 15 minutes)

Place chicken wings on parchment lined baking sheet.

Bake at 350 degrees for 30 minutes, then increase temperature to 375 degrees and bake for another 20 minutes.  When you raise the oven temperature up to 375 degrees, begin cooking vegetable stir fry. Then, drizzle the wings with reserved sauce, and broil on middle shelf for 10-15 minutes longer, until sauce is bubbly and starts to thicken.

In a large skillet, heat olive oil and garlic on medium-medium high heat, add vegetables and ginger. Saute until  the pan starts to dry out,and add the soy sauce, teriyaki sauce, bamboo, and chestnuts.  Stir fry until vegetables are al dente.

Serve vegetable stir fry over rice with the wings on the side.

One Comment on “Asian Chicken Wings & Vegetable Stir Fry

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