Chicken Wings make a favorite appetizer or meal and these easy chicken wings are a definite hit. Tangy and spicy, you’ll love my simple recipe.
These baked chicken wings are one of my favorite things to serve as an appetizer when friends drop by or even serve as a meal for my family. Since they aren’t fried, they are automatically lighter than their deep fried relatives! The marinade and sauce that I use makes for a really flavorful bite as well. Very tangy, with a kick of spice at the end, it is impossible for me to eat just one!
ChefDiva’s Spicy Chicken Wings Recipe
2 cloves garlic, minced
1 medium onion, finely minced
⅓ cup light soy sauce
2 teaspoons rice vinegar
1 tablespoon olive oil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 pounds chicken wings
Whisk together garlic, onion, soy sauce, rice vinegar, black pepper, and red pepper flakes in a small bowl or measuring cup.
Place chicken wings into a gallon zip top bag and pour half of marinade over chicken wings, squeeze to remove as much air as possible and refrigerate overnight up to 24 hours. Store remaining marinade in an airtight container to use when baking chicken wings.
When ready to cook, preheat oven to 400º F. Spray rimmed baking sheet with nonstick cooking spray or line pan with parchment paper. Place chicken wings onto baking sheet pan. Bake 30 minutes. Brush with remaining marinade and then bake an additional 15 minutes.