These Spicy Ginger Glazed Wings have it all - sweetness, some bite from the ginger, & a kick of sriracha to finish it all off. Easy to make!
As I’d mentioned in my recent Whisky Honey Mustard Glazed Wings post...
I recently went through some older folders on our server, and came across a folder of photos and recipes I’d been preparing for a Wings cookbook I was toying around with about 2 years ago.
I think I may be done with cookbooks for now, but it does seem like a shame to have done that work, and not get it out there.
So, here we are!
Unfortunately, I was still in my “Develop the recipes and worry about commentary LATER” phase, so I have... a recipe and photos.
I have no idea what all went into the inspiration, creation, and development of this recipe. Yikes.
I’d assume that I started with ginger as the base flavour - we love ginger - and just let it snowball from there. That’s generally how these things go, for me: Pick a base, and grow it out from there.
Spicy Ginger Glazed Wings
I may not remember what inspired this recipe, but it’s one I’ve made repeatedly since that time.
It’s got a few ingredients, but they all contribute to the whole.
Ginger and garlic are such a great combination - truly a base for so many of the meals I cook. The honey works well with both the ginger and garlic flavours, as well as giving the glaze the sticky, GLAZE texture.
The vinegar cuts the sweetness of the honey, while the Sriracha brings the heat. I like to consider 2 tablespoon as the bare minimum to use for this recipe, but feel free to add as much as you’d like.
Just note: If you add too much, it’ll go from being a spicy ginger wing, to more of a sriracha wing.
I like to keep it balanced, rather than just straight heat!
Air Fryer Wings
I’ve never really been a fan of baked wings, so if I was going to cook wings, it meant deep frying. I just prefer the texture of both the skin and the meat when it’s deep-fried, vs oven baked.
... but I’m not usually a fan of deep-fried food, as I don’t like greasy foods. Wings are the BIG exception. It just makes it less reasonable to bother owning a deep fryer, in our case.
Also, deep-frying is a pain, IMHO. I don’t like messing around with the oil - and straining/repackaging oil afterward.
Early on in the current situation, we purchased an air fryer, and LOVE IT. It's been great for getting that crispy, deep-fried feel with the wings, without all the hassle and grease.
The Instant Vortex 4-in-1 Air Fryer, 6 Quart by Instant Pot is the Air Fryer we purchased.
My ONLY issue with it is that - if I had my time back - I may have ordered this one - a size bigger.
We had no idea if we’d like it, how much we’d use it, etc... and I wasn’t really willing to pay more or sacrifice even more counter space to find out. Whoops!
Using Our Air Fryer
When air fryers first came out, I thought they were gimmicky and ridiculous. I didn’t know much about them, but had no desire to find out more - I’m always wary of buying trendy new gadgets for the kitchen.
Now, I wish I’d jumped on the bandwagon sooner. Wings and fries, especially, are absolutely amazing in an air fryer. I’m a believer now!
We even did an experiment to figure out How To Cook Perogies in an Air Fryer - fantastic!
So - as you may have guessed - I absolutely recommend an air fryer for this recipe.
If you don’t have one, I do have instructions up for deep frying or baking your wings for this, as well.
Cooking Spicy Ginger Glazed Wings
This recipe comes together quickly and easily.
The sauce is made on the stovetop, and the wings can be cooked one of three ways: Deep fried, air fried, or baked.
Before getting started, sprinkle chicken generously with salt, allow to air dry while preparing glaze.
The Spicy Ginger Glaze
In a small saucepan, whisk together the sauce ingredients - aside from salt, pepper, and sesame seeds - whisk well to combine.
Simmer for 2 minutes or until thickened.
Season sauce with salt and pepper, set aside.
Cooking The Wings
For Deep Fried Wings:
Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
Transfer fried wings to a large bowl, toss with glaze, and serve hot, topped with sesame seeds!
For Baked Wings:
Preheat oven to 400 F, line a baking sheet with parchment paper
Arrange wings on baking sheet, bake until crispy, golden, and cooked through - about 45 minutes.
Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot, topped with sesame seeds!
For Air Fryer Wings (Pictured)
Preheat Air Fryer to 380 F. Spread wings out in a single layer, or per your air fryer's instructions
Cook for 22 minutes, flipping them after about 15 minutes.
At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they're not, put them on for another few minutes.
Once fully cooked, transfer wings to a large bowl, toss with glaze, and serve hot, topped with sesame seeds!
Note: When shooting this recipe, I either forgot the sesame seeds, or we did the photos of a slightly earlier rendition of the recipe. Whoops.
FWIW, I like these with both the sesame seeds tossed in, AND green onions on top!
More Wing Recipes!
Love wings? Here are a few more ideas for you!
Honey Garlic Sauce for Wings
Honey Jeow Glazed Wings
Hoppy Citrus IPA Glazed Wings
Maple Dijon Wings
Smoky Dry Rub for Wings
Tangerine Thyme Dry Rub Wings
Whisky Honey Mustard Wings
Share the Love!
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Spicy Ginger Wings
Equipment
Ingredients
- 4 lbs Raw Chicken Wings
- Salt
- 1-2 tablespoon Freshly Grated Ginger
- 2 Garlic cloves
- ½ cup Honey
- ¼ cup Apple Cider Vinegar
- 1 tablespoon Water
- 2 teaspoon Corn Starch
- 2-3 tablespoon Sriracha
- Salt and Pepper
- 2 tablespoon Sesame seeds toasted
Instructions
- Sprinkle chicken generously with salt, allow to air dry while preparing glaze.
- In a small saucepan, whisk together the remaining ingredients - aside from salt, pepper, and sesame seeds. Simmer for 2 minutes, or until thickened.
- Season sauce with salt and pepper, set aside.
For Deep Fried Wings:
- Heat oil 375 degrees F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3″ deep.
- Fry chicken wings in batches of about a dozen pieces each – allowing oil to come back up to temperature between each batch – until golden brown. (About 10-15 minutes per batch).
- Transfer fried wings to a large bowl, toss with glaze and sesame seeds, and serve hot!
For Baked Wings:
- Preheat oven to 400 F, line a baking sheet with parchment paper
- Arrange wings on baking sheet, bake until crispy, golden, and cooked through - about 45 minutes.
- Once fully cooked, transfer wings to a large bowl, toss with glaze and sesame seeds, and serve hot!
For Air Fryer Wings (Pictured)
- Preheat Air Fryer to 380 F.
- Spread wings out in a single layer, or per your air fryer's instructions
- Cook for 22 minutes, flipping them after about 15 minutes.
- At 22 minutes, check for doneness. They should be golden, crispy, and cooked all the way through. If they're not, put them on for another few minutes.
- Once fully cooked, transfer wings to a large bowl, toss with glaze and sesame seeds, and serve hot!
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