chinese chicken wings

Taste the difference with our pasture raised chicken in this delicious Asian Chicken Wings recipe

These Asian Chicken Wings are the perfect appetizer or main dish for any occasion. Made with tender and juicy pasture-raised chicken, they are marinated in a savory and sweet sauce made with soy sauce, hoisin sauce, rice vinegar, garlic, ginger, sesame oil and honey. The wings are oven-baked too, making them crispy on the outside and tender on the inside. The added broiling step gives them a nice color and texture. Garnish with sesame seeds and serve hot for a truly irresistible dish. This recipe is easy to follow and it's sure to be a hit with family and friends. chinese chicken wings Tyner Pond Farm Asian Chicken Wings

Asian Chicken Wings

Ingredients:

  • 2 lbs pasture-raised chicken wings
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp sriracha sauce (optional)
  • Sesame seeds, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and set aside.
  2. In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, garlic, ginger, sesame oil, honey and sriracha sauce (if using).
  3. Arrange the chicken wings on the prepared baking sheet. Brush the sauce mixture over the wings, making sure to coat them evenly.
  4. Bake the wings in the preheated oven for 30-40 minutes, or until cooked through and crispy.
  5. Turn on the broil and broil for 2-3 minutes or until the wings are golden brown.
  6. Garnish with sesame seeds and serve hot.
By ordering  Chicken Wings directly from our farm, you'll be able to taste the difference that comes with using fresh, pasture raised poultry. Not only will you be supporting local farmers, but you'll also be ensuring that you're using the best ingredients for this recipe. Don't compromise on taste or quality, order from our farm today and experience the delicious difference for yourself. Thank you! [ecwid_product id="505828597" display="picture title price options addtobag" version="2" show_border="1" show_price_on_button="1" center_align="1"]    

Related Posts

How People in Indiana Once Ate — And Why It Still Matters

A reflection on what we’ve lost quietly—and how to find our way back I've recently discovered the photography of Frank M. Hohenberger. He spent...
Post by Chris Baggott
Jun 16 2025

The 1850 Indiana Farmer: A World-Class Athlete?

The 1850s Indiana farmer didn’t go to the gym. He didn’t track his macros, take supplements, or count steps. But by the standards of...
Post by Chris Baggott
Jun 13 2025

Biodiversity: Nature's Defense Against Antibiotic Resistance

In his book, "A Natural History of the Future", biologist Rob Dunn explores how bacteria evolve resistance to antibiotics. One of the key insights...
Post by Chris Baggott
Mar 17 2025

The Whiskey Rebellion and HB 1562: A Fight for Small Producers Then and Now

Growing up in the mountains of southwestern Pennsylvania, We learned about the Whiskey Rebellion in school. It wasn’t just about farmers resisting a tax—it...
Post by Chris Baggott
Mar 05 2025

Support HB 1562: Expanding Opportunities for Indiana’s Small Farms and Home Food Businesses

Small farms and home-based food businesses in Indiana are up against regulations that favor large corporations while limiting consumer choice. House Bill 1562 (HB...
Post by Chris Baggott
Feb 28 2025

The Right Questions to Ask Your Farmer: How Farming Practices Affect Nutrition

Most people ask their farmer, “Is this organic?” or “Is this grass-fed?”—but if you care about nutrition, those aren’t the most important questions. Labels...
Post by Chris Baggott
Feb 17 2025

Commodities vs. Nutrition: How Our Food System Has Failed Us

Food in grocery stores are commodities. Meat, fruits, and vegetables are packaged and displayed in uniform rows, designed to look appealing and predictable. Global...
Post by Chris Baggott
Dec 18 2024

Feed the Dog: The New Way I'm Thinking About Health and Nutrition

As someone who turned 64 this year, I’ve spent a lot of time reflecting on my health. 65 next year... 75 just a decade...
Post by Chris Baggott
Dec 12 2024