Asian Style Chicken Wings

by lydia on February 16, 2011

Chicken wings are a favorite dinner time treat in my home! All four of my boys happily gobble them up. Since they do not tolerate spice very well, buffalo wings are out of the question and dry wings are rather boring. So, I decided to come up with a fun option for chicken wings that we’d all enjoy. This recipe for Asian Style Chicken Wings has not disappointed. I’ve taken it to many different gatherings and have always been paid high compliments. It’s great when you can share a healthy dish that is quite fun to eat as well. The best part is, they are so easy to make!


Plums are in season where I live just for the early part of September. Snatch some up while you still can! This versatile sauce will have you craving for more when you are done! These wings are just as delicious without the sauce. I find these wings pair well with my lacto-fermented Asian Veggie Medley. Be sure to make plenty if you are serving a crew like I am. They reheat quite nicely so even if you make too many, you can enjoy them again the next day.


Asian Style Chicken Wings

Prep Time: 5 minutes

Cook Time: 40 minutes


  • 3-4 pounds of pastured chicken wings
  • 1 cup gluten free tamari, soy sauce or coconut aminos
  • 2 tablespoons cold pressed unrefined sesame oil
  • 2 tablespoon garlic, minced or 2 tsp. dried
  • 2 tablespoons onion, minced or 2 tsp. dried onion powder
  • Plum Hoisin Sauce:
  • 2 cups plums, pitted and sliced
  • 1/2 cup honey
  • 1 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons rice vinegar or coconut vinegar


  1. Place wings in a large container or gallon ziploc bag.
  2. Pour all the other ingredients in with the wings.
  3. Marinate for an hour minimally or up to 24 hours.
  4. Gently pat dry, place on baking sheets and bake at 450 degrees for 40 minutes.
  5. Sprinkle with toasted sesame seeds when removed from the oven if desired.
  6. To make the sauce:
  7. Place all the ingredients in a small saucepan.
  8. Heat and simmer for 15 minutes until thickened and reduced.
  9. Puree in food processor. Return to the pan and add:
  10. 1/3 cup organic tamari (gluten free)
  11. 1/4 cup rice wine vinegar or coconut vinegar
  12. 2-3 cloves of garlic minced
  13. 2 teaspoon grated fresh ginger
  14. 1 tablespoon honey (optional)
  15. pinch of allspice
  16. pinch of red pepper flakes (optional)
  17. Bring to a boil, then reduce to simmer for the sauce to further reduce and thicken up.
  18. Serve alongside wings as a dipping sauce.
  19. The first part of the plum sauce makes a great sauce all on it's own. Use it for spring rolls, shrimp or pork stir fry, or maybe even with duck.





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{ 2 comments… read them below or add one }

Jen B. February 16, 2011 at 5:27 pm

What could I use as a substitute for the plums in the sauce?


lydia February 16, 2011 at 7:20 pm

Hi Jen,

Any stone fruit would work – perhaps try peaches as at least you can get them frozen this time of year!


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