RITZ spicy Asian chicken wings are delicious bites of sweet and spicy crowd-pleasing chicken, perfect for your Game Day party. The RITZ cracker breading adds a tasty crispy coating of buttery rich flavor that pairs splendidly with the Asian inspired sauce. Everyone wins when you serve these yummy chicken wings!

Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.

  • Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.

  • Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.

  • Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!

Tips

Substitute: Prepare as directed using jalapeno peppers. But because Serrano peppers are spicier than jalapeno peppers, DO NOT seed the jalapenos in order to keep the heat intensity.

Serve with cucumber and carrots.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

728 calories; 66.6 g total fat; 43 mg cholesterol; 641 mg sodium. 28 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2014
What a fantastic recipe! I changed it up and made this as a main dish for dinner. I used bone-in chicken thighs and baked them in a 425 degree F oven for 35 minutes. Spooned the sauce over top when they were done cooking. I didn't have any peppers for the sauce so I used a healthy tsp of sambal oelek (chili paste) for spice. The sauce is just amazing! Thank you Marion@Life Tastes Good for this outstanding recipe! I will be making again and again. Read More
(19)

Most helpful critical review

Rating: 3 stars
02/17/2014
My wings turned out to be a mushy sloppy mess and left me with a mountain of dirty dishes. Based on all of the 5 star reviews it must have been something I screwed up. Possibly my wings were too large or the recommended amount of time in the fryer was not long enough because the skin on the wing was still mush (gross) and I was hoping for a nice crisp skin or the sauce should not be added during baking because even with a light coating it caused the breading to become mush. Next time I will fry much longer than the recommended 1-2 minutes to crisp up the topping and the skin. I also see no need to add the sauce to the wings during bake time since you are dipping them anyway. If I did add the sauce I would add during the last 3 minutes of cook time. Like other reviewers said the chicken itself was very bland as were the crackers so you needed to drown it in the sauce to give it flavor. Next time I would season the chicken and the crackers crumbs with salt pepper and garlic. The sauce was delicious and definitely makes this recipe worth trying again! Read More
(1)
20 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/21/2014
What a fantastic recipe! I changed it up and made this as a main dish for dinner. I used bone-in chicken thighs and baked them in a 425 degree F oven for 35 minutes. Spooned the sauce over top when they were done cooking. I didn't have any peppers for the sauce so I used a healthy tsp of sambal oelek (chili paste) for spice. The sauce is just amazing! Thank you Marion@Life Tastes Good for this outstanding recipe! I will be making again and again. Read More
(19)
Rating: 5 stars
01/21/2014
What a fantastic recipe! I changed it up and made this as a main dish for dinner. I used bone-in chicken thighs and baked them in a 425 degree F oven for 35 minutes. Spooned the sauce over top when they were done cooking. I didn't have any peppers for the sauce so I used a healthy tsp of sambal oelek (chili paste) for spice. The sauce is just amazing! Thank you Marion@Life Tastes Good for this outstanding recipe! I will be making again and again. Read More
(19)
Rating: 5 stars
01/07/2014
This was so very good! I used 4 chicken cutlets instead of chicken wings! I cut the 4 cutlets into 36 strips then followed the directions as written using 2 sleeves of Ritz crackers. I baked them instead of frying. 400 degrees until cooked through...about 20 minutes. My family gobbled these up super fast! Perfect for a snack or a main course. Read More
(19)
Advertisement
Rating: 5 stars
01/20/2014
It was amazing so yummy! Read More
(9)
Rating: 5 stars
01/07/2014
Oh a DEFINITE keeper! I made these for dinner and since it was just two of us I went with chicken legs. I skipped the frying because the chicken legs were pretty big in my opinion to do that - but followed the recipe to a T and instead baked at 375 degrees until done (about 35-40 minutes). Before baking I did spray with some cooking spray. If I were to make the wings themselves I would follow the recipe. However the legs were crispy skin (just look at the photo!) and man the skin that was almost the best part of the recipe (with the sauce of course!) Read More
(5)
Rating: 4 stars
02/04/2014
These wings were simple and tasty. Love the sauce. Since we are heat wimps I cut the amount of peppers in half but they could have used more. I didn't have high hopes of the cracker crumbs staying put during the deep fry process. Quite surprisingly they did! I was a little overzealous with the addition of the sauce - I added a little too much making it pool around the wings which in turn made them less than crispy. Next time I will add the sauce at the tail end of the baking time. Hubby liked them so in my book that's a win! Read More
(4)
Advertisement
Rating: 5 stars
01/18/2014
This was awesome! I loved the way the RITZ held up to frying...the sauce was fabulous. However hubby said it was slightly too sweet for him. But that can easily be squared away I thought it was fine myself. However when serving the sauce with the chicken wings I strained the sauce of the bites of Serrano peppers and ginger due to a kid that has a gag issue...it's something that is not necessary but in my house it was. The whole recipe was just a knock out winner and believe it or not but after the wings were coated and baked they still had a nice crunch to them. No one walked way from these babies. Will totally make again and again. Thanks Marion! Read More
(4)
Rating: 5 stars
02/03/2014
Delicous! Made exacly as written. Read More
(3)
Rating: 5 stars
02/05/2014
Tried this recipe exactly as written. Absolutely awesome! Only recommendation for future cooks...wear rubber/latex gloves and ventilate your food prep area. Chopping the Serrano chillis was tuff! Coughing fits and chemical burns on my hands! Live and learn. Sauce really made the chicken special. Highly recommend. Read More
(1)
Rating: 4 stars
02/10/2014
These fried up a nice beautiful golden brown and the sauce was excellent. The chicken stayed crispy even though I basted them twice during cooking.Though the sauce was tasty the chicken was a little bland. I wiil definately try this recipe again marinating the chicken first or at least seasoning it. The star of the show was the asian american slaw recipe from this site that I served with it. Sooo good!! I'm hoping the leftovers hold up for one more day. Read More
(1)
Rating: 3 stars
02/17/2014
My wings turned out to be a mushy sloppy mess and left me with a mountain of dirty dishes. Based on all of the 5 star reviews it must have been something I screwed up. Possibly my wings were too large or the recommended amount of time in the fryer was not long enough because the skin on the wing was still mush (gross) and I was hoping for a nice crisp skin or the sauce should not be added during baking because even with a light coating it caused the breading to become mush. Next time I will fry much longer than the recommended 1-2 minutes to crisp up the topping and the skin. I also see no need to add the sauce to the wings during bake time since you are dipping them anyway. If I did add the sauce I would add during the last 3 minutes of cook time. Like other reviewers said the chicken itself was very bland as were the crackers so you needed to drown it in the sauce to give it flavor. Next time I would season the chicken and the crackers crumbs with salt pepper and garlic. The sauce was delicious and definitely makes this recipe worth trying again! Read More
(1)