Asian-Inspired Chicken Wings

Key Ingredients

Here are the ingredients for this delicious recipe. Most are pantry staples and easy (and affordable) to find at grocery stores. Jump down to the recipe card for exact measurements.

Chicken Wing Ingredients

• Chicken wings: you’ll need close to 4 pounds of chicken wings to feed a small crowd. Grab more and double the sauce recipe for a large party! See section above about what chicken wings to buy.
• Baking powder: make sure to grab an aluminum-free baking powder to avoid any bitter taste. You cannot swap this for baking soda, but cornstarch is a great option. See FAQs below about the difference between baking powder and cornstarch for crispy wings.
• Seasonings: salt, black pepper, and garlic powder.

Sauce Ingredients

• Soy sauce: this is a salty, savory sauce made from fermented soybeans and wheat used in many Asian dishes. We always use coconut aminos or Tamari as a gluten-free option.
• Sesame oil: this is a rich, nutty-flavored oil made from pressed sesame seeds. You can swap this for another oil, but it won’t have the same Asian flavor. We always keep this on hand for Chinese recipes like teriyaki glazed salmon and gochujang noodles.
• Rice vinegar: this mild and slightly sweet vinegar is made from fermented rice and adds tanginess and acid to balance the sweet and spicy flavors.
• Honey: this ingredient adds the sweet and sticky flavor and texture we’re going for. You can use brown sugar or maple syrup if you have those on hand.
• Garlic: the pungent and aromatic flavor fresh garlic adds is key to the sauce and overall Asian flare.
• Fresh ginger: This is another pungent and aromatic flavor used in so many Asian recipes. In fact, it’s one of my favorite ingredients to use if you couldn’t tell by our sweet and spicy pork lettuce wraps or air fryer orange chicken.
• Sriracha sauce: This spicy Korean hot sauce has become a household name, which is why we chose to use it in this recipe, though gochujang (Korean chili paste) is a classic ingredient you can use too.
• Hoisin sauce: a thick, sweet, and savory sauce made from fermented soybeans, sugar, vinegar, and spices. It is used as a condiment and in marinades to add flavor.
• Cinnamon: adding a pinch of cinnamon gives this recipe that special something people won’t be able to put their finger on. Always best to keep them guessing! According to The Flavor Bible, cinnamon is a very common ingredient in Asian recipes.
• Sesame seeds: I like to mix these into the sauce to evenly distribute them and make them a little toasty in the oven.
• Green onions: learn how to cut green onions on the bias for added freshness and flavor to garnish.

How to Make Asian Chicken Wings

This is an overview with step-by-step photos, to make these crispy Asian chicken wings. Full printable instructions are in the recipe card below.

Line a large baking sheet with parchment paper or foil and top it with a wire rack (we used a wire cooling rack). Spray the rack with nonstick spray then 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.

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.

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, so we want to pull the wings out at about 155 – 160°F to allow for carryover cooking.

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.

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

1. 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.
2. 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.
3. 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.
4. 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.

How to serve these 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.