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  • Writer's pictureKonky's Creative Kitchen

Chinese New Year: 番茄孜然雞翅 Tomato-Cumin Chicken Wings

The ultimate finger food at every sporting event, hosting the big game, or when you take a load off at your favorite restaurant and bar is chicken wings. They go great with your favorite cocktail and there are so many ways of enjoying chicken wings that you would never get bored! Well, I am taking some traditional flavors and creating my own Chinese inspired chicken wings with flavors that are also used in other Chinese dishes.

This is a balance of slightly sweet, savory, warmth, and you will find yourself really enjoying the combination of flavors that go into this. There are ingredients that everyone can easily find locally or with your favorite online grocery website. For Chinese New Year or any time of the year, these wings will hit the spot!

The how-to video can be found on my Youtube channel.

Chicken wings marinated
Raw chicken wings lined up on a parchment-lined half-sheet pan


1lb (453g) Chicken wings, trimmed and cut 4oz Ketchup 4oz Oyster Sauce 2oz Garlic, freshly minced (weighed) 2oz Rice Vinegar 1 1/2 TB Ginger Powder 1 1/2 TB Cumin Powder

1/2 TB Szechuan Pepper Powder 1/2 TB Granulated Onion

Preheat your oven to 400°F

Set up a half-sheet pan, lined with parchment paper. You can use a rack if you want, but the parchment paper will work just fine.

1.) Begin with a sharp knife, cutting board, sealable bags, and large mixing bowl for your work area. Because you are working with chicken, it is very important that your work area is clean before prep.

2.) With your sharp knife, begin cutting off the tips of the wings at the joint. Chicken wing tips can be saved for future stock-making, so use one of your freezer-safe sealable bags, label with the date you collected them, and store in the freezer. 3.) It is entirely up to you if you want to separate the drum and flat. In doing so, you get more servings to offer. Gently slice the skin in between the drum and flat, to reveal the joint. Slice at the joint to separate the drum and flat wing. Continue until all of your wings have been separated.

IMPORTANT: Once the chicken has been finished, always wash and sanitize your work space. Of course, you will need to also clean and sanitize your cutting board and knife. If you had been using gloves while working with the chicken, dispose the gloves first and then proceed with cleaning and sanitizing. While you may have worked as clean as possible, there is always a high risk of contamination. That is just something to keep in mind.

4.) Into your bowl of chicken wings, add all of your ingredients. Garlic can easily be pureed in a small, high-powered blender for easy prepping. I absolutely do not recommend jarred garlic in any of my recipes as the high-processing, heating, and stabilizer-filled ingredients used in commercially processed garlic has a horrible flavor and can be extremely bitter. Always use fresh garlic for the best flavor. Mix your ingredients well until all of the dried spices have absorbed into the fluids. Let the chicken wings marinate no more than one hour on the counter, or two hours in the fridge. If you refrigerate the chicken wings, take them out to come up to room temperature before cooking them.

5.) With your parchment paper-lined half-sheet pan, start lining up your marinated chicken wings and allow space in between them. Same if you decide to use a rack in the lined sheet pan.

6.) Into the oven, you will start your timer for 30 minutes. Once time is up, check the temperature with a thermometer into the thickest part. Check the meat to make sure there is no more pink and juices run clear. You can pull the chicken from the oven at 160°F and no pink flesh as the residual heat will continue to cook them and reach 165°F. If they are not up to temperature and/or you see the meat is still showing signs of pink color, set the timer for another 10 minutes. Recheck and repeat if needed.

©2004-2026 Konky’s Creative Kitchen, All rights reserved. MSG: Monosodium Glutamate - this is available at both Asian markets and traditional grocery stores that have an Asian section for ingredients. MSG is not only already being manufactured in the human body, but it is also naturally occurring in things like tomatoes, mushrooms, and parmesan cheese. It is up to you if you want to use MSG or not. It has less sodium than standard salt, which is confirmed healthier, and offers an amazing umami flavor to Asian cuisine.

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