Whole30 Crispy Chinese Chicken Wings
Oven Baked Whole30 Crispy Chinese Chicken Wings with truly crispy golden skin! These wings are coated with Chinese chicken wing dry spice rub and fragrant with ginger and garlic infused oil. These wings are finger-licking/lip-smacking DELICIOUS. They are the ultimate party food!
Whole30 Crispy Chinese Chicken Wings
I remember the days when Nate and I used to buy chicken wings from Trader Joe’s. The two of us would finish a buckle of them while watching a movie together…fun time!
Fast forward years later we simply couldn’t eat that much calorie and sugar in our diet but that doesn’t change our love for a good bucket of crispy chicken wings!
Oven baked to extra crispy
When I first read about how to make oven-fried chicken wings from Cook’s illustrated, I dreamed of all the possibilities I can make with crispy wings.
The wings are crispy outside and juicy inside. It turns out that the trick is to use baking powder to make the wings extra crispy in the oven. Technically speaking, baking powder is not Whole30 compliant if it contains corn starch and for that reason I included a homemade baking powder substitute in the recipes card that you can make at home easily.
Shorter and Quicker oven bake time
The original oven method from Cook’s Illustrated suggested baking the wings at 250F for 30 minutes, then increase the heat to 425F for 40 – 50 minutes until golden brown and crispy. By completely coincident, I baked the wings at 450F (non-convection oven) for 30 minutes and they turned out beautifully crisp. It saved me another 50 minutes waiting for the wings to get ready in the oven. Double win! 🙂
Chinese chicken wings dry spice rub
After the wings are baked to golden crispy, I quickly sauté the wings with garlic, ginger, and scallions so that the wings are coated with gorgeous fragrant. I then sprinkle the hot crispy wings with a combination of dry rub – cumin, five spice, garlic, salt, and pepper. The dry spice rub is inspired by Danny Bowien’s Chongqing Chicken Wings but made way simpler with easy to find ingredients!
What to serve with crispy Chinese chicken wings ?
Serve the chicken wings with chopped cilantro and lime wedges on the side for extra flavor kick. The chicken wings are so fragrant and you’ll find that no dipping sauce is required. You can also serve extra dry spice rub on the side is your guests want extra flavor punch.
These baked Whole30 Crispy Chinese Chicken Wings are not only Whole30 but also Keto, Paleo, and low carb. They will make the best football game finger food. The wings taste best when they are sizzling hot and crispy. If you want to make ahead before the guests come, chop the aromatics a day ahead and store them in a produce saver container so you can fried the aromatics in no time.
Pair the oven baked Chinese chicken wings with my crunchy lettuce cups, paleo egg rolls, and egg drop soup for a complete Chinese themed party!
If you give this Whole30 Crispy Chinese Chicken Wings a try please rate the recipe and leave a comment below. Also use the social share button so that more people can see my content. It will help me and my blog tremendously. Thanks so much in advance. I appreciate you. ❤️❤️❤️
Whole30 Crispy Chinese Chicken Wings (Paleo, Keto, Oven Baked)
Whole30 Crispy Chicken wings:
- 2 lbs chicken wings
- 1 tbsp baking powder substitute, (see notes)
- 1 tsp garlic powder
- ¼ tsp white pepper
- Cooking spray
- ¼ cup avocado oil
- 4 bulbs scallions, , chopped (separate white and green parts)
- 3 tbsp finely chopped garlic, , ~ 6 large cloves
- 2 tbsp finely chopped ginger
- 10 pieces Chinese dry red chili peppers, , optional
- 1 tsp coarse salt
Chinese Chicken Wing Dry Spice Rub:
- 1 tsp five spice powder
- ½ tsp cumin powder
- ½ tsp garlic powder
- ⅛ tsp white pepper
- 1 ½ tsp coarse salt
- Cilantro, , optional
- Lime wedges
- Preheat oven to 450F (425F convection oven)
- Pat dry the chicken wings and toss them with baking powder, garlic, and pepper in a large mixing bowl.
- Prepare a large sheet pan lined with parchment and a wire rack on top. Lightly spray with oil. Place the wings over the wreck with some space in-between. Bake for 30-40 minutes total. Rotate the sheet pan at half baking point.
- In the meantime, have aromatics prepped ready and set aside. Combine dry spice seasonings in one bowl.
- In the last 5 minutes while the wings are still baking in the oven, pre-heat a large skillet or wok with ¼ cup oil. When hot, lower the heat to medium, saute white scallion parts, garlic, ginger, chili peppers, and 1 tsp salt until fragrant, about 2 minutes. Be careful not to burn the ingredients. (We are going to combine the wings with the fragrant oil while they are both hot so you want to measure the timing well).
- Once the wings are out of the oven, saute and toss the wings in the skillet with the fragrant oil and aromatics for about 1.5 minutes. Transfer to a large serving plate.
- Sprinkle with dry spice seasonings 1 tsp a time until your desired spice level. Garnish with cilantro and lime wedges on the side. Serve hot and immediately.
- 2 tbsp baking soda
- ¼ cup cream of tartar
- ¼ cup tapioca starch/flour
Chicken lovers? Also check out my Paleo Asian Chicken Cabbage Salad, Taiwanese Popcorn Chicken meatballs, Instant Pot Chicken Bone Broth Soup, Sweet and Sour Chicken, and Kung Pao Chicken!
Can I make these in an air fryer? If so, how long should I put them in for and at what temp? Thanks!
Hello El, I’m sure you definitely can! I’d start with 380F for 12 minutes then flip the wings and air fry for another 10-12 minutes.
I don’t usually write reviews for recipes I try online but these wings were the best wings I’ve ever made. I didn’t follow the recipe exactly because I don’t have a wire rack, baking powder, or peppers and they still tasted amazing. I’d definitely make these again!
Thank you, Karen!
I tried these wings tonight and they were amazingly juicy and crunchy! I followed the recipe except I used normal salt instead or coarse salt which would probably explain why it was too salty in places if eaten on its own. Good thing hubby doesn’t eat chicken as I’d devoured half of them as I finished cooking dinner🤣🤣
Thanks, Yvonne. Yes I use coarse sea salt. Regular salt or fine salt will be too salty…please reduce the quantity if they are finer grain. 🙂
These Chinese chicken wings are outstanding! They rival any I’ve had at restaurants. Great recipe with easy to follow instructions. Especially happy to enjoy them while I’m cooking/eating Whole 30. This is the first recipe I’ve cooked from your website and you can be sure I’ll be doing more.
Thank you, Donna! For taking the time to share it with us. I appreciate it!
Hi, could I use drumsticks for this recipe?
Theoretically it should work. You might need to use more seasoning for drumsticks because they are larger in size than wings. 🙂
Tried this last night for dinner – absolutely loved it! Thank you so much for this recipe and can’t wait to try more of your other ones.
Thanks so much! So happy to hear!
This sounds like a great recipe. I have a question. Why do you add the powder at the end? I’m Wondering if there’s a reason why you couldn’t coat the chicken wings in the sprinkled powder and then pop in the oven to bake?
Thank you, Catherine! The dry spice powder is like a seasoning shake add at the end. It adds extra flavor punch. If you mix it in the beginning with the baking soda, 1) the flavor won’t be as fragrant and 2) the baking soda method is adapted from America’s Test Kitchen. It’s a method they use to make baked wings crispy. There’s some food chemical reason behind why they do this and if we mix the two together I’m not sure how the result will be. Also the wings are very quickly tossed in the spiced oil with ginger, garlic, chili…etc. If you add the dry spice rub at the beginning…well…the flavor will be less forward. I hope I’m making sense here.
I have made these wings twice in the past week! I love a good wing and these get so crispy and delicious! It’s also great that they are whole30 compliant and they pair perfectly with compliant ranch. If you prefer a little less sodium, I have omitted the salt from the aromatics step and they taste just as good. You seriously need to make these!!!
Thank you, Jenny. So happy to hear!
GO MAKE THESE WINGS NOW. Every time I make these wings, it is gone within minutes. A crowd pleasure for sure. It’s hard to believe they are Whole30, Keto, Paleo, and low carb, because they are so delicious. I didn’t make any adjustments, I cook them as is. Note: use the convection feature in your oven if you have it. Makes a huge difference in the crispiness of the wings!
Thank you, Syndie. Appreciate it!
My husband said they are the MOST DELICIOUS wings ever. So flavorful for non deep-fried wings. Will be making this over and over again!
Thank you, Lauren.
I have been thinking about contacting you for help with some recipes for my Chinese daughter-in-law. Her birthday is right before Christmas so I would like to make a Chinese meal for her. She told me that she likes all kinds of Chinese: noodles, spicy chicken or fish, Peking duck, beef with potato, pork intestines. I just saw your recipe for crispy chicken wings and believe I would like to try making that for her. You have a link to the Chinese chili peppers. Which level of hotness do you use? Mild hot, medium hot 1 or medium hot 2 or the super hot?
Can you recommend any Chinese noodle dishes? Would she mean noodles basically by themselves or in soup – would you venture a guess?
Hi Pat, Thanks for reaching out. I’ll reply to you directly in a separate email. Cheers.
These are amazing. Nice and crispy with arrowroot and a convection bake, the aromatics and seasoning blend were perfect.
Amazing meal and super easy! Whole family devoured it! Cant wait to try another recipe. Thanks so much!