Happy Chinese New Year! It’s the year of the ox. What’s a better way to ring in the Lunar New Year than with Green Tea Glazed Chicken Wings! They’re sweet, savory, with just a hint of spice. Plus they’re baked in the oven, making them a healthier option as well.
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I like to serve the wings with a Cool Lychee Martini, some Crunchy Asian Slaw, a side of Easy Vegetable Lo Mein, and a scoop (or two) of Matcha Lychee Ice Cream. It’s an easy and delicious meal that’s even better than takeout.
CHINESE NEW YEAR
This year is the year of the ox. It is the second of the Zodiak animals, who according to myth, would be listed by the order in which they arrived at his party. The Ox was going to be first until the rat jumped ahead of him. Last year was the year of the rat. Kind of appropriate, right?
The fortune for the year of the ox benefits those that are hard workers, allowing them to reap abundant rewards for their past year of hardship. Let’s all hope that it’s true. Let’s celebrate.
HOW DO I MAKE THIS RECIPE?
To get the wings crispy without frying and not resorting to dusting them with baking powder before baking, we’re going to poach them first with a little seasoned salt. This step imparts great flavor, helps to keep the meat moist, and the skin crispier while baking. It’s crucial to dry the wings completely before baking, again to keep that crisp skin.
While the wings are baking, you’ll make a sauce that literally dumps all the ingredients into a pot and cook until thickened. This sauce will be slathered onto the baked wings before going back to the oven for a few more minutes. The second bake creates a lacquer on the wings that is just delicious.
WHAT INGREDIENTS ARE NEEDED?
- Chicken wings – if you use frozen, be sure to defrost them completely.
- Seasoned salt
- Soy sauce – use tamari or coconut aminos to keep it gluten-free.
- Honey – you could also use maple syrup, agave syrup, or even corn syrup in a pinch.
- Rice vinegar – Mirin, Saki vinegar, or even white wine vinegar can be substituted.
- Sesame oil
- Chili garlic sauce – use more or less depending on your preference for heat.
- Chinese tea bags – Jasmine, oolong, green tea – don’t use Matcha powder for this recipe.
- Fresh ginger – try the fresh ginger paste that comes in a tube. It is a wonderful time saver.
A perfect way to celebrate Chinese New Years’, these Green Tea Glazed Chicken Wings are an easy, healthy, and exotic way to celebrate and ring in the Lunar New Year.
Bring a large kettle of water to a full rolling boil.
Place the chicken wings in a large pot and sprinkle the seasoned salt over them. Toss well to coat each wing with salt.
Pour the boiling water over the chicken wings until they are completely covered.
Place the pot of chicken on the stove and bring back to a boil, then reduce the heat to a simmer and poach them for 10 minutes.
Drain the wings in a colander and run cold water over them until cool enough to handle.
Use paper towels to pat them dry. The wings need to be as dry as possible.
Lay the wings on the prepared rack and bake for 30 minutes or until the skin is crisp and golden.
Meanwhile, make the sauce.
In a saucepan over medium-low heat, combine all of the sauce ingredients and stir well to combine.
Cover the pot and bring the mixture up to a boil. Cook for 10 minutes.
Remove from the heat and set aside.
When the chicken is done, remove the pan from the oven.
Reserve half of the sauce and set it aside to use for dipping.
Use a silicone basting brush to slather the remaining sauce over the chicken wings. Turn the wings and sauce the other side.
Return the pan to the oven and bake another 10 minutes, turning midway through. For stickier wings, baste and turn the wings every 5 minutes while baking and add another 5 minutes to the baking time.)
Serve warm with the reserved sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish - Chicken
- Method: Bake
- Cuisine: Chinese
Keywords: green tea glazed chicken wings, Chinese new years, Lunar New Year, chicken wings, appetizers, easy dinner ideas, green tea, take out at home, better than take out,