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This recipe is from Natalie Keng’s debut cookbook, Egg Rolls & Sweet Tea: Asian Inspired, Southern Style.

chicken wings on a yellow plate

Flying Chicken Roasted BBQ Wingettes

In a funny play on words, the Mandarin translation for airplane sounds just like “flying chicken,” so at some point, this became Natalie's nickname for the dish!
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Asian, Southern
Servings 18
Calories 432 kcal


1⁄2 teaspoon vegetable oil

    1⁄3 cup all-purpose flour

      2 tablespoons grainy sweet potato starch (optional)

        1⁄2 teaspoon garlic powder

          1⁄4 teaspoon white pepper

            1⁄2 teaspoon salt

              2 pounds uncooked chicken wingettes or flats

                3 tablespoons unsalted butter

                  1 tablespoon coconut oil

                    1⁄4 cup Homemade Sweet Chili Peach Dressing

                      1⁄4 cup Homemade Teriyaki Sauce

                        Shichimi togarashi (optional)


                          Preheat the oven to 400ºF. Using a pastry brush or a small piece of paper towel, lightly grease a baking sheet with vegetable oil.

                            In a ziplock bag or a large bowl with a lid, combine the flour, potato starch (if using), garlic powder, white pepper, and salt. Depending on the size of the wings, more than one bag may be needed. Add the chicken to the bag and shake briskly to evenly coat the wingettes. Refrigerate the bag of wings while you prepare the sauce.

                              In a small pan over low heat, melt the butter and coconut oil. Mix in the chili peach dressing, the teriyaki sauce, and the shichimi togarashi (if using). Transfer the sauce to a heatproof bowl. Using tongs, thoroughly coat each wingette in the sauce and lay out on the prepared baking sheet.

                                Bake for about 40 minutes, or until the chicken is crispy brown on the outside and reaches an internal temperature of 165ºF. Halfway through the cooking time, flip each wing over to ensure even baking.


                                  Recipes from Egg Rolls & Sweet Tea: Asian Inspired, Southern Style by Natalie Keng. Published by Gibbs Smith. All images by Deborah Whitlaw Llewellyn


                                  Serving: 1gCalories: 432kcalProtein: 22g
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                                  Anne Henley Walker
                                  About the Author
                                  Anne Henley Walker

                                  Anne Henley is Blueprint.Inc's Content Marketing Assistant. She is a University of Georgia graduate, (Go Dawgs!) and is always on the hunt for her new favorite restaurant.