The wings can either be pre-poached (pre-boiled) or steamed. This will render the excess fat and after baked in the oven, more fat will be released. Because there's no oil or flour added to the skin, you'll get a less "crisp" wing than the traditional fried buffalo wings, but these healthy ones are still delicious with the sauce!Chicken wings can be prepared in different ways: fried or baked, either way dredged in flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a healthy, poached and then baked technique, but you can certainly fry them if you like.
2Tablespoons(30ml)Cooking Oil, we prefer Grape Seed Oil
Separate drumette from wings. Trim excess skin off chicken wings.
Blanch: Place cut chicken wings in large sauce pan, fill with water to cover wings.Bring water to boil and poach (boil) wings for about 3 minutes or until you see fat floating to top of water.Once wings are poached (or steamed) allow them to drain of excess water.
Bake: Place wings on baking sheet and bake in oven for about 40 minutes, flipping over half way through, allowing wings to cook about 20 minutes on each side or until skin crisps up.
Make Sauce while Wings Bake: Heat oil in a sauce pan. Add garlic and cook for about 30 seconds or until garlic becomes translucent, but not burnt. Then add tomato sauce, Sriracha hot sauce, brown sugar, vinegar, soy sauce and salt. Cook sauce on low heat for about 5 minutes to allow flavors to combine. Set aside
When chicken wings are fully cooked and crisp on both sides, remove from oven and blot excess oil with paper towels.
In large bowl, toss together sriracha wing sauce with cooked chicken wings. Serve warm alongside a tray of fresh celery sticks or carrot sticks.