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Korean “Fried” Chicken Wings
with spicy mayo / vegetables / Furikake sweet potato wedges

Active: 45 Total: 60

Baked chicken wings are always one of our favorite fall meals, whether you serve them on a regular weeknight or another night while you're watching football. This version is particularly fun, using a few of our favorite Asian seasonings to spice things up.



Korean “Fried” Chicken Wings:
  • Chicken, small wings and drumettes - 1 1/2 lbs
  • Salt - 3/4 tsp
  • Arrowroot powder - 1/2 tsp
  • Honey - 1 1/2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Hot sauce, any type - 1 tsp
  • Green onions - 1 stalks , chopped, green and white parts combined
  • Foil - for baking
Spicy Mayo and Vegetables:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Hot sauce, any type - 1 tsp , more or less, to taste
  • Carrots - 8 oz , sliced into sticks for dipping
  • Celery - 4 ribs , sliced into sticks for dipping
Furikake Sweet Potato Wedges:
  • Sweet potatoes - 1 1/2 lbs , wedges
  • Oil, cooking - 1 1/2 Tbsp
  • Furikake - 1 Tbsp


  1. Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with salt, arrowroot powder, and some black pepper. Set aside for 20 minutes.

  2. Sweet potatoes - Slice into wedges. (Can be done up to 5 days ahead)

  3. Make glaze for chicken - Whisk together honey, aminos, and hot sauce (portion for chicken). (Can be done up to 5 days ahead)

  4. Make spicy mayo - Combine mayonnaise and hot sauce (portion for vegetables).

  5. Carrots / Celery - Slice into sticks. If prepping ahead, soak in water in the refrigerator. (Can be done up to 3 days ahead)

  6. Green onions - Prep as directed.

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  1. Heat oven to 450F / 232C. Place one oven rack in the top third and another oven rack in the lower third of the oven. Set out two sheet pans.

  2. Line the first sheet pan with foil. Place an oven-safe cooling rack on top. Top cooling rack with chicken wings and drumettes, leaving some space in between them so that air can circulate (this will help them to get crispy). Roast chicken on the top rack of the oven until cooked through and crisp and golden on the outside, about 30 minutes.

  3. After the chicken is in the oven, toss the sweet potatoes wedges with cooking oil and then with furikake and some salt. Bake on the lower rack of the oven, shaking the pan a few times during cooking, until tender and golden, ~30 minutes.

  4. When chicken is cooked through, remove it from the oven and brush generously with glaze. Return pan to the oven and bake until bubbling and golden, 3 to 4 minutes.

  5. Serve sweet potato wedges and vegetables with spicy mayo for dipping. Top chicken with green onions and enjoy it on the side.



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