What says tailgating and football better than wings, burgers, and beer? All those calories, however, can add up quickly. Here’s an easy way to remove a lot of fat-but keep the flavor-for a healthy twist on Asian spiced chicken wings! Instead of beer, try pairing this dish with a crisp dry Riesling wine, or a low calorie sangria spritz. Your waistline will thank you for it!
Sriracha Teriyaki Chicken Wings
By the Crave Local Test Kitchen
- 2 1/2 lbs chicken wings and drumsticks
- Teriyaki marinade
- 2-3 tsp Sriracha (depending how hot you like it)
- 1 tbsp red chili pepper flakes
- 1 tbsp white or black sesame seeds
- Chopped cilantro (optional)
Makes 3 cups
- 1 cup low sodium soy sauce
- 1 cup water
- 3/4 cup honey
- 1/4 cup low sodium Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive or coconut oil
- 1/4 cup onion powder, or 1/3 fresh onion, finely chopped
- 1 tablespoon fresh garlic, chopped finely
- 2 teaspoons grated fresh ginger
- Sesame seeds (optional)
Directions for the marinade
In a medium bowl, mix the soy sauce, water, honey, Worcestershire sauce, apple cider vinegar, olive oil, onion or onion powder, garlic, and ginger. Stir together until sugar dissolves.
Directions for the chicken:
Rinse and pat dry chicken, then trim off visible fat. Place chicken in a large pot or deep skillet. Fill pot with water until chicken is covered. Poach chicken in boiling water for approximately 10 minutes. This will remove some of the fat, which you will then drain off.
While chicken is poaching, put all remaining ingredients into a large re-sealable zipper storage bag, and shake to mix. Turn on the broiler to high, setting the rack about 5-6 inches from the flame.
Once chicken is done, remove from water, drain, and add to plastic zipper bag. Shake until all wings are fully covered with marinade. Let rest for about 10 minutes to absorb flavors.
Place chicken on a baking sheet and broil for 5-7 minutes on each side, until skin starts to crisp. Toss with sesame seeds before serving (optional).