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These Asian chicken wings are crispy and sticky thanks to a secret (but simple) ingredient. The sweet and (slightly) spicy sauce makes them a delicious addition to any game day spread, but are easy enough to enjoy for dinner with a side of veggies.
Looking to add even more flavor to these wings? Use our everyday chicken wing brine to tenderize the meat and infuse extra flavor before you bake them.
There’s no delicate or glamorous way to enjoy these Asian sticky 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. Trust me you won’t want any of that extra sauce to go to waste. It’s too good!
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.
Why these Asian Chicken Wings are So Good
These Asian wings are juicy and tender, with crispy skin, and the sticky glaze is amazing.
- Flavor profile: Asian (Korean) chicken wings are known for their bold and unique flavor that balances sweet and savory, spicy and tangy.
- Textural contrast: The wings baked chicken wings use a special (gluten-free) ingredient to create a crispy exterior while retaining a juicy interior.
- Versatility: enjoy them as a snack, as a meal, or as the best party food (so good with a cold beer!).
- A fusion of cultures: The blend of flavors and cooking techniques celebrates Asian culture, while the method of
- Comfort Food: The taste and smell of chicken wings evoke memories and comfort, making them a cozy and memorable recipe, especially when you add the spicy asian glaze.
- Healthy Option: Chicken wings can be a healthy option if baked or grilled instead of fried. The addition of spices and herbs also adds extra nutrition and flavor.
Key Ingredients
Chicken Wing Ingredients
- 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.
Sauce Ingredients
- 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
Step 1. Prep the Baking Sheet. Line a large baking sheet with parchment paper or foil and top it with a wire rack (I used a wire cooling rack). Pat the chicken wings dry really well with paper towels (don’t skip this step). Arrange the wings in a single layer on the wire rack. For best results, let the chicken wings sit out at room temperature for 30 or so minutes for even cooking.
Step 2. Season Well. Mix the seasoning in a small bowl and sprinkle over both sides of the chicken wings, using your fingertips to gently rub the seasoning and baking powder into the skin.
Step 3. Bake to Crispy Perfection. Bake the wings at 425°F for 40-50 minutes, turning the pan halfway through for even cooking. Start checking the internal temperature of the wings about 35 minutes into cooking because wing size and oven temperatures can vary.
Note that using a chicken wing brine will cook the wings 20% faster. The target temperature for chicken wings is 165 degrees f.
Step 4. Make the Asian Sauce. While they’re baking, whisk together the sauce ingredients in a large bowl. When the wings are done, carefully transfer the wings to the large bowl with the sauce and toss them to coat the wings fully. You could also dip each wing individually into the sauce and place them back on the baking sheet.
Step 5. Coat with Sauce and Bake until Bubbly. Return the wings to the oven for 5 minutes right before serving to help the sauce stick to the wings and caramelize/bubble slightly. Serve them with more sesame seeds, sliced green onions, chopped cilantro or sliced chili peppers.
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: Before cooking, make sure to pat the wings dry with paper towels or a clean kitchen towel. Excess moisture on the skin will prevent it from becoming crispy when cooked.
- Use a high heat: Cook the wings at a high temperature, this could be broiling, frying, or baking. A higher heat will help to create a crispy crust on the outside of the wings while keeping the inside juicy and tender.
- Use a dry coating: Use a dry coating such as baking powder or cornstarch to coat the wings before cooking. This will help to create a crispy crust on the outside of the wings.
- Cook the wings on a wire rack: Placing the wings on a wire rack will allow hot air to circulate around the wings, helping to cook them evenly and create a crispy crust on all sides.
Recipe FAQs
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.
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.
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.
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.
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.
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.
More Wing Recipes
Asian Chicken Wings
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Ingredients
Chicken Wings
- 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
Sticky Asian Sauce
- 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
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil and top it with a wire rack (I used a wire cooling rack) then spray it with nonstick spray.
- Pat the chicken wings dry really well with paper towels (don't skip this step). Arrange the wings in a single layer on the wire rack. For best results, let the chicken wings sit out at room temperature for 20-30 minutes for even cooking.3 1/2 – 4 lbs chicken wings
- Mix the baking powder, salt, black pepper and garlic powder in a small bowl and season both sides of the chicken wings, using your fingertips to gently rub the mixture into the skin.1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder
- Bake the wings at 425°F for 40-50 minutes, rotating the pan halfway through, for even cooking. Start checking the internal temperature of the wings about 35 minutes into cooking because wing size and oven temperatures can vary. The target temperature for chicken wings is 165 degrees f.
- While they're baking, stir together the sauce ingredients in a large bowl. When the wings are done, carefully transfer the wings to the large bowl with the sauce and toss them to coat the wings fully. You could also dip each wing individually into the sauce and place them back on the baking sheet.1 tablespoon sesame oil, 3 tablespoons honey, 2 tablespoons hoisin sauce, 1/4 cup soy sauce, 1/8 teaspoon cinnamon, 2 teaspoons rice vinegar, 4 cloves garlic, 3 teaspoons fresh grated ginger root, 1 Tablespoon sriracha
- Return the wings to the oven for 5 minutes right before serving to help the sauce stick to the wings and caramelize/bubble slightly. Serve them with sesame seeds, sliced green onions, chopped cilantro or sliced chili peppers
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has come to be my goto wing recipe. Easy to follow and delicious everytime. I changed nothing.
Thank you