Asian Chicken Wings

Name: Asian Chicken Wings
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 1/2 - 4 lbs chicken wings ((whole or separated into drumettes and wingettes)); 1 Tablespoon baking powder (aluminum-free); 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon garlic powder; 1 Tablespoon sesame oil; 3 Tablespoons honey; 2 Tablespoons hoisin sauce; 1/4 cup soy sauce (coconut aminos, or tamari); 1/8 teaspoon cinnamon; 2 teaspoons rice vinegar; 4 cloves garlic (minced); 3 teaspoons fresh grated ginger root (or 1 tsp ground ginger); 1 Tablespoon sriracha (more or less to desired spice); Toppings: sesame seeds and green onion

Why these Asian Chicken Wings are So Good!

There’s no delicate or glamorous way to enjoy these sticky Asian wings, much like sweet potato nachos. You’re meant to dig in, get messy and enjoy every minute of the crispy texture and bold Asian flavors. They’re so good!

Flavor profile: their bold and unique flavor that balances sweet and savory, spicy and tangy.
Textural contrast: I use a special (gluten-free) ingredient to create a crispy exterior.
Versatility: enjoy them as a snack, as a meal, or as the best party food.
A fusion of cultures: The blend of flavors celebrates Asian culture, while the method is more American.
Comfort Food: The taste and smell of chicken wings evoke memories and comfort, making them so cozy, especially when you add the spicy asian glaze.

Pro tip: Use my everyday chicken wing brine to tenderize the meat and infuse extra flavor before you bake them.

And the best part is they’re simple to make. We pride ourselves on making great recipes that are approachable and delicious. Our healthy chicken pad thai is one of the most loved recipes on our site thanks to several ingredient options you likely have in your pantry or can easily find at the grocery store.

These Asian wings are juicy and tender, with crispy skin, and the sticky glaze is amazing.

a batch of sticky glazed asian chicken wings on a plate with sesame seeds and green onions.

Ingredients You Need

asian chicken wing ingredients on a counter.

For the Chicken Wing

Chicken wings: you’ll need close to 4 pounds of chicken wings to feed a small crowd. Use this guide to cut chicken wings yourself if you buy them whole and want the drumettes and wingettes separate.
Baking powder: make sure to grab an aluminum-free baking powder to avoid any bitter taste.
Seasonings: salt, black pepper, and garlic powder.

For the Sticky Asian Sauce

Soy sauce: a salty, savory sauce used in many Asian dishes. Try coconut aminos or Tamari as a gluten-free option.
Sesame oil: has a rich, nutty-flavor. You can swap this for another oil if needed.
Rice vinegar: adds tanginess and acid to balance the sweet and spicy flavors.
Honey: adds the sweet and sticky flavor. Brown sugar or maple syrup work too.
Garlic and ginger: the pungent and aromatic flavors.
Sriracha sauce: adds spice and flavor. Gochujang (Korean chili paste) is a great swap.
Hoisin sauce: more more sweet flavor and sticky texture.
Cinnamon: According to The Flavor Bible, cinnamon is a very common ingredient in Asian recipes.
Toppings: Sesame seeds and green onions

How to Make Asian Chicken Wings

raw chicken wings coated in spices and baking powder on a large sheet pan.

Step 1. Season the chicken: Line a large baking sheet with foil and place a wire rack on top. Rub the spices into the chicken and lay on the rack.

crispy baked chicken wings on a wire rack on a sheet pan.

Step 2. Bake: Oven bake the chicken wings for 40-50 minutes, flipping halfway through. Check the internal temp around 35 min as wings and oven sizes vary.

whisking a sticky asian sauce in a white bowl.

Step 3. Make the sauce: Whisk together the sauce ingredients in a large bowl.

brushign asian sauce onto a crispy chicken wing.

Step 4. Slather and bubble: Toss or brush each wing generously with the sauce and place back on the baking pan. Return the wings to the oven for 5 minutes until sticky and bubbly.

Note that using a chicken wing brine will cook the wings 20% faster. The target temperature for chicken wings is 165 degrees f.

The Secret to Crispy Chicken Wings

There are all the best tips I use for my classic crispy baked chicken wings!

Dry the wings thoroughly: Pat the wings dry with paper towels before cooking. Excess moisture can prevent them from getting crispy.
Use high heat: Cook the wings at a high temperature to create a crispy crust on the outside while the inside stays juicy and tender.
Use a dry coating: Baking powder or cornstarch creates a crispy crust on the outside of the wings.
Cook the wings on a wire rack: this allows hot air to circulate around the wings, to help them cook them evenly and create a crispy crust.

Recipe FAQs

What are the two types of chicken wings?

The two types of chicken wings are drumettes and wingettes. Grocery stores sell them as whole chicken wings (you see in these photos) or separately.

The drumettes are drumstick-shaped, with a single main bone in the middle, and often have more meat compared to wingettes. Wingettes, also called flats, are flat and have two smaller bones that run the length of the wing.

My husband always orders “drummies only” from restaurants because they’re often larger with more meat.

Is cornstarch or baking powder better for crispy wings?

Both cornstarch and baking powder are used to achieve crispy chicken wings, but they work in slightly different ways. They both give you a crispy exterior, but baking powder has a slightly alkaline flavor, which can enhance the taste of wings. Because of this, I prefer baking powder (make sure it’s aluminum-free!). It’s also grain-free if that’s important to you.

Can I make them gluten-free?

Keep this Asian chicken wings recipe gluten-free by using coconut aminos or Tamari instead of soy sauce. You’ll also want to double-check the ingredients on the hoisin sauce to ensure the brand doesn’t use any wheat or soy sauce to thicken it. Our generic grocery store hoisin sauce did not have gluten or wheat in it.

Is there a vegetarian option?

This sauce would make a great coating for crispy cauliflower wings. Use the base recipe for our cauliflower buffalo wings to bread the cauliflower then follow the ingredients and steps to make and toss the breaded cauliflower in the sauce.

Is there a substitute for hoisin sauce?

You can swap the hoisin sauce for oyster sauce and 1/4 teaspoon of Chinese allspice. If you don’t have either on hand, you can omit it and add in a bit more honey to sweeten and thicken the sauce, but it won’t have the full Asian flavor profile.

Can I make them in the air fryer?

Air fryer chicken wings are always a good idea! Follow the same directions to coat the wings then air fryer them at 400°F for 18-20 minutes, carefully flipping halfway through. Coat with the sauce and air fryer for another 3-5 minutes before serving.

How to Serve Asian Chicken Wings

A big platter of sticky Chinese chicken wings speaks for itself, especially with a few good garnishes like sliced scallions or cilantro. The sauce is so good you don’t even need a dipping sauce as most wings require. Throw in some classic carrot sticks and celery sticks to balance the hot and sticky wings.

You can also serve them for dinner with coconut rice and air fryer asparagus.

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