Spicy Garlic Hot Wings

Spicy Garlic Hot Wings


"Kikkoman Soy Sauce and Kikkoman Rice Vinegar are seasoned with hot chili and sesame oils for a scrumptious sauce."


servings 88 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Heat over to 400 degrees F. Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned.
  2. In the meantime put hot chili oil in a small saute pan. Add ginger, garlic, and green onions. Saute for 3 minutes, turn saute pan heat down to low and add in the rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine.
  3. In a small bowl mix cornstarch and water, pour into sauce pan with vegetable. Stir together and heat until it thickens, about 5 minutes. Place cooked wings in a large bowl, toss with the thickened sauce.
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  1. 10 Ratings


I made this today and it was VERY good, although I did tweek it a little. Instead of the sugar, I used honey. I also added a few dashes of tabasco and left out the rice vinegar. I will defin...

I made this for my family. My 3 year old said "YUM! I WIKE THIS CHICKEN MOM!" I didn't have any green onions so I used finely chopped red onion and I left out the corn starch because I thought ...

Mildly spicy but then again, perfect for a party appetizer since not everyone appreciates killer hot like I do. Very tasty though. I like to double bake wings for a thick saucy coating, so I mix...

Recipe calls for Kikkoman Soy sauce but there's no where in the instructions to add. Smells good but I'm having trouble believing no one else is mentioning that up front.

Like the other post this Feb, there is no mention of what to do with the soy sauce,

Love this sauce! I did add teriyaki and used onion powder, but otherwise stuck to the recipe. Thanks!

We have made these several times and they are delish. The key is the draining halfway through the cooking time so they don't get soggy. Instead of putting in a baggie and shaking, I just brush t...

I have tried this recipe years ago in a Chinese restaurant and I have been trying to duplicate it for years...I finally found it thanks to this site! Thank you *SO MUCH*!!!!! On a scale of 1-10...

I followed the recipe but doubled the sauce and dry-rubbed the chicken with a garlic-paprika mix. Fabulous!